Stir-fried Shanghai Noodles

Every time I go to my favorite Shanghai restaurant, I never fail to order their stir-fried golden yellow noodles. Each bite reminds me so much of stir-fried Hokkien / Cantonese noodles aka Hokkien Char Mee / Cantonese Tai Lok Meen, one of the more popular stir-fried noodle dishes in Malaysia. Bear in mind, this is not the regular soft and soggy lo mein yellow noodles or wonton egg noodles. Traditionally, stir-fried Hokkien noodles is cooked with specially prepared fresh thick yellow egg noodles and a combination of meats, seafood, vegetables, and a special ingredient, crispy pork cubes :) You can really taste the breath of wok as you slurp away the plump and springy fat yellow egg noodles drenched in rich thick black soy sauce and a mixture of one tiny bite of the crispylicious pork bits is enough to blow your tastebuds away. Stir-fried Shanghai noodles also employ a very similar type of noodles. However it is cooked with shredded pork, lard and napa cabbage with a less saucier version.

Lately, fond food memories have been invading my mind with crazy as the days draw closer to my vacation, especially noodly ones. But I've been putting off making this one particular noodle dish because "the" right type noodles couldn't be found at my local Asian grocery store. Taking matters into my own hands, I bugged the manager on numerous occasions until he finally gave in haha :)

Okay, people. Here's what to look for at the market, and here's what it looks like. Save it, print it, bring it to your Asian market, do whatever you need to do and you shall be on your way to enjoying some pretty darn delicious golden Shanghai noodles or some good ol' Malaysian stir-fried Hokkien noodles :) As for now, I'll stick to a very quick and easy recipe, stir-fried Shanghai noodles with mushroom and chinese mustard greens in thick soy sauce :) Soon, I'll be reunited with the real deal .. stir-fried Hokkien noodles with squid, cabbage, shrimp, pork and crispy pork fats ...................... to be continued after 2 months :)

Stir-fried Shanghai Noodles Recipe

Ingredients :
1/2 pack thick yellow noodles, fresh ( 7 oz )
1 tsp chopped garlic
4 oz shredded green onions
5 oz sliced button mushrooms
5 oz cut chinese mustard greens ( aka Small Gai Choy )
1 egg
1 tbsp fish sauce
2 tbsp thick soy sauce
1-2 tsp tsp sweet soy sauce (ABC brand, bottle)
1 tsp sesame oil
1 tsp cooking oil
white pepper to taste

Notes : Sugar and molasses are already added in the thick soy sauce and the sweet soy sauce. Hence, no sugar is needed for this recipe.

Method :
1) In a pot of boiling water, cook the yellow noodles until the required texture is achieved. I like it springier, so I cook the yellow noodles for just about 5-8 minutes. Remove, rinse in cold water, drain and set aside to cool.
2) Add sesame oil and cooking oil to the cooked noodles. Mix well and set aside.
3) Heat the wok until it's smoking hot and turn the heat down to low. Quickly stir-fry the green onions and garlic until fragrant.
4) Stir in an egg, mix the cut mustard greens, sliced button mushrooms, turn the heat back high, and continue stir-fry for 1 minute.
5) Add the noodles, splash in the fish sauce, sweet soy sauce, thick soy sauce, white pepper to taste, and continue to stir-fry for an additional 2-3 minute or until evenly mixed.