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Tuesday, October 1, 2013

Shanghai Fried Noodles 上海粗炒麵


This type of thick fried noodles is something I have grown to enjoy in recent years. I used to eat only thin noodles as I preferred the texture and more sauce coating each strand of noodle. One day I had a chance to share a friend's order of delicious Japanese fried udon, and discovered its great potential. Since then thick noodles have become a regular feature at home and when eating out at restaurants.

At home, this dish can be prepared quite quickly with a few simple ingredients. Either Shanghai noodles or Japanese udon can be used - both are very similar in taste (made of wheat flour) and texture (chewy). Fresh Shanghai noodles are usually available at Asian supermarkets here. Sometimes I buy pre-packaged or frozen udon - they last longer and is convenient for use anytime. The beef and napa cabbage/carrot may also be replaced with other meats, seafood or vegetables you have on hand.

I learnt a nice tip from "Christine's Recipes" - adding chilli bean paste - it truly enhances the sauce taste and 'takes it to the next level'. You can omit if you don't have it but trust me, you will have no regrets adding it. The bean paste which is aged and fermented adds to the umami flavor caused by natural glutamates. Umami is the 5th basic flavor (after sweet, salty, sour, bitter) which our taste buds can experience, and has been described as a "unique, pleasant savory and more complex" taste. Umami enhances foods it is combined with, making other flavors richer and more intense. While the concept of umami is ancient, the official term discovered by a Japanese researcher is relatively recent. Many foods have been identified to have umami taste - some examples include soy sauce, oyster sauce, green tea, seaweed, various seafoods and meats, cheese, shiitake mushrooms, etc. Even Chinese cabbage and carrots both of which are used in this recipe are identified as umami foods.

So many umami ingredients in this recipe - no wonder it is such a delicious and satisfying meal!



Recipe adapted from Christine's Recipes
Serves 2
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Ingredients
450g (1 lb) udon or shanghai noodles
150g (5oz) beef (or pork), cut into strips
200g (7oz) napa or Chinese cabbage, thickly shredded
80g (3oz) carrot, shredded
2 cloves garlic, minced
2 tsp chilli bean paste (or regular bean paste if you prefer non-spicy)
2 tbsp. cooking oil

Meat sauce
1 tsp soy sauce
1 tsp Chinese rice wine
1/2 tsp cornstarch
1/2 tsp sugar
2-3 dashes of pepper
1/2 tsp sesame oil

Noodle sauce
1 tbsp. light soy sauce
1 tbsp. dark soy sauce
2 tsp sugar
3 tbsp. chicken stock or water
1 tsp sesame oil

First, cut beef into strips, marinate with meat sauce and set aside.

Cut the rest of the vegetables. Mix the noodle sauce ingredients in a bowl.

Boil noodles per instructions. Remove and drain the noodles when it is just about cooked and still firm. Do not cook till soft or the noodles will become mushy later.

Add 1/2 tbsp. of cooking oil in wok over medium heat. Add beef and stir-fry till just cooked. Transfer beef to a plate.

Add remaining 1.5 tbsp. cooking oil in wok over medium heat. Add garlic and fry lightly. Add carrots, napa cabbage and stir-fry briefly. Add noodles and noodle sauce - stir a few times and allow noodles to soak up (most of) the sauce. Lastly add the chilli bean paste and beef, mix well and remove from wok. Serve immediately.



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