Fried Shanghai noodle recipe
Shanghai noodle recipe, Shanghai food recipe, Shanghai food recipe, Shanghai food recipes,
Shanghai Noodles
Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce. Or you can add meat to the dish for a one-dish meal.
3 tablespoons oil
1-2 tablespoon sesame oil
2 cups shredded cabbage (or Chinese cabbage)
1/2 cup chopped green onions
8 ounces pasta
2-4 tablespoons soy sauce (to taste)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional)
4 servings 2 Main course servings Change size or US/metric
Change to: Main course servings US Metric
15 minutes 5 mins prep
1. Cook pasta according to package directions;drain.
2. Heat oil and sesame oil in skillet.
3. Saute cabbage and green onion for about 5 minutes.
4. Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
Technorati Tags: Chinesefood, Chineserecipe, noodles, Shanghai food recipe, Shanghai noodle recipe
Shanghai Stir Fried Clams
Shanghai stir fried clams, stir fried clam recipe, Shanghai recipes,
1.25 lbs. (600g) clams
1 T. minced garlic
0.5 T. minced ginger root
1 T. chopped fresh or dried
hot pepper
3 T. wine, 0.25 t. salt
dash of pepper
sesame oil as desired
1 t. cornstarch
1 T. water
Method:
1. Rinse clams then drain. 2. Heat 2 T. oil then stir-fry minced garlic, minced ginger root. Add clams and stir-fry briefly over high heat. Add wine, salt, dash of pepper and sesame oil as desired; cover and cook until steamed and clam shells open. Mix and add cornstarch and water to thicken; remove and serve with cooked noodles.
Total time:
45m
Cooking technique:
stir-frying
Cuisine:
Taiwan
Food menu:
seafood
Cholesterol:
144mg
Carbohydrates:
7g
Protein:
12g
Fat:
13g
Calories:
94cal
Technorati Tags: Chinesefood, ChineseRecipes, clams, Shanghai food recipes, Shanghai recipes
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Shanghai scallion pancake recipe, Shanghai pancake recipe, Shanghai food recipes, Shanghai food
Shanghai chinese-scallion-pancakes recipe
Dough:
*1.25 c. flour
*0.25 c. boiling water
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