BETTER THAN TAKEOUT - Shanghai Pork Chow Mein Stir Fry Noodle Recipe
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- Опубликовано: 10 окт 2024
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Shanghai-style chow mein is unique because is seasoned with a special umami spice called Xian La Fen (鲜辣粉), which gives the noodles a savory, spicy, and smoky flavor. In this video, I will show you how to make this special Xian La Fen at home and have this authentic shanghai noodle dish at home. This spice powder is versatile; you can sprinkle it onto roasted pork, chicken, bbq, and fries.
Ingredients
To Make The Xian La Fen (Umami Spicy Seasoning)
1/4 cup of dried red chili, cut into small pieces (Amazon Link - geni.us/red-dr...)
2 tsp of coriander (Amazon Link - geni.us/corian...)
1.5 tsp of fennel seeds (Amazon Link - geni.us/fennel...)
1.5 tsp of Sichuan peppercorn powder (Amazon Link - geni.us/sichua...)
1 piece of tangerine peel (1 inch*1 inch), break into small pieces (Purchase Link - curatedkitchen...)
2 tsp of dried ginger slices or ginger powder
1 tbsp of chicken bouillon or 2 tsp of MSG (Amazon Link - geni.us/chicke...)
To Marinade the pork
200g (7 oz) of pork, julienned
1/4 tsp of salt
2 tsp of soy sauce (Amazon Link - geni.us/light-...)
2 tsp of Chinese cooking wine (Amazon Link - geni.us/Shao-x...)
1 tsp of cornstarch (Amazon Link - geni.us/cornst...)
White pepper to taste (Amazon Link - geni.us/white-...)
To Stir Fry The Noodles
300 grams (10.6oz) of fresh noodles, thick
1.5 tbsp of soy sauce (Amazon Link - geni.us/light-...)
1.5 tbsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
1 tbsp of pork lard to coat the noodles
3-4 baby bok choy, sliced
4 mushrooms, sliced
1/4 of a medium size onion, sliced into strips
3-4 cloves of garlic, sliced thinly
2 tbsp of pork lard to stir fry
1.5 tsp of Xian La Fen seasoning
1 tbsp of toasted sesame seeds (Amazon Link - geni.us/white-...)
Directions
Make the Xian La Fen (鲜辣粉)
Toast the dried red chili, coriander, fennel, Sichuan peppercorns, dried tangerine peel, and dried ginger in a wok over medium-low heat for a few minutes.
Put the spices into a blender and blend into a fine powder. If you have any spice already in powder form, you can keep it on the side and mix it into the spice mixture at the end.
Optionally, mix the spice powder with 1 tbsp of chicken bouillon powder or 2 tsp of MSG.
Store the Xian La Fen in a sealed container. It will stay good for 4-5 months at room temp. If you don't want to spend the time to make Xian La Fen, you can use a mixture of 3/4 tsp of five-spice, 1/2 tsp of chili powder, and 1/4 tsp of MSG in this recipe as a replacement.
Marinade the Pork
Cut the pork into 1/4-inch thick strips, then marinate with salt, soy sauce, Chinese cooking wine, white pepper, and cornstarch. Mix well and set it aside. Although you could use other kinds of protein, such as beef and chicken, pork is the classic choice because this dish is also known as 上海肉丝炒面 (Shanghai julienned pork chow mein).
Prepare All the Vegetables
Slice the mushrooms into 1/4 of an inch thick slabs;
Cut the onion into strips;
Slice the garlic thinly; Cut the bok choy diagonally. Set everything aside.
Cook the Noodles
Add the noodles to the boiling water and cook until al dente. The cooking time varies depending on the thickness and the types of noodles (3-6 minutes). Drain the noodles and shake the excess water.
Season the noodles with soy sauce, dark soy sauce, and pork lard. The rest of the heat will melt the fat and coat the noodles, so they don't stick to each other. You can use vegetable oil or butter if you don't like pork fat.
Stir Fry the Noodles
Turn the heat to high and add 2 tbsp of pork lard. Swirl it around to melt it. Toss in the marinaded pork and Stir for a couple of minutes or until you don't see any pink color.
Remove the pork from the wok. Make sure you tilt the wok so you can leave the oil behind.
Add garlic, onion, mushroom slices, and noodles. Stir over high heat for a few minutes.
Add pork and bok choy. Keep mixing for 30 seconds or until the vegetables are welted.
Before serving, add 1 tbsp of toasted sesame seeds and 1.5 tsp of the Xian La Fen seasoning, which is the soul of Shanghai Chow mein. Toss well and enjoy!
I made a vegetarian variant of this recipe with king oyster mushrooms and it was fabulous. It’s the perfect weekday meal when you come home from work tired and hungry, and just want something simple but satisfying. I didn’t have baby bok choy at home, so I used Chinese (Napa) cabbage. It was still great. I love the xian la fen seasoning and will be using it regularly now. Thanks!!
I've tried many of your Chow Mein and Lo Mein recipes and they all came out delicious! Can't wait to try this one out
Great video, Mandy! I have your wok and I Love It! My husband and I reserve Sundays for our “Better than Takeout” meals, since we don’t eat out anymore, our town doesn’t have any good reasonably priced Chinese restaurants. He always raves about how good the house smells when I cook with the wok. It’s so easy too! Just follow Mandy’s recipes. I have Mandy’s chopsticks too, but they are too beautiful to cook with!☺️
I actually made this the day you posted it to Patreon. Came out awesome as your recipes always do. I did double the recipe and cooked off the components separately and then incorporated them back into the noodles so I could get a good sear on them. I do have a large wok and a pretty strong gas stove that I bought with wok cooking in mind. I used fresh noodles, no need to boil first. I live up here in the Seattle area and we have access to a great variety all types of Asian products. Imported and locally produced. This will be going into my regular rotation.
The best and most delicious 10 minutes of my day! Thank you.
I've been subscribed for years. I watch your videos several times each because I want to get it right. I've never had one of your dishes come out bad.
Mandy, I so appreciate your videos and how thorough you are in instruction.
I watch other cooking videos and it seems like they give just enough instruction so that the viewer is interested but not enough that we can recreate what they cooked. I guess they don’t want to put themselves out o business🤷🏽♀️?
But you, teach in a way that I know you want your viewers to succeed. And, I DO! Every single time with your recipes!
I'm obsessed with this recipe 😋 I have prepared it several times this week! Thank you! 😊
Mandy, I made this recipe exactly as presented and it was outstanding. Pre-dressing the cooked al dente noodles was a game changer. And the Xian La Fen seasoning blend to finish made this dish so unique. As with all your recipes, this one’s a keeper, too. Thank you so much for your most excellent channel. I learn something new with every video you post.
Mandy, I bought your wok and use it every day. I’m obsessed with your videos and now cook at least 4 meals a week using your recipes. I cook just for myself so I adjust the portions accordingly. I can’t wait to these noodles next.
Mince meat oyster dry mushrooms shitake & diced big onion, chopped garlic sauce also very delicious. Noodles just blanc cook, put in plate, blanc bok choy, dash of white pepper powder, fried Shallots or fried garlic and blanc bean sprout. Like spegethi sauce for noodles.
This looks amazing, Mandy. I will definitely make this recipe soon 😊
I love this woman. Her dishes are always so tasty looking.
This spice blend is outstanding, the tangerine peel gives the dish sensational aroma. I recommend to not skip it while making the blend. I just bought a tagerine, washed it and dried the peel in the sun. As simple as that!
I have made many of your recipes! I can't wait to try this one. I have pork chops in my freezer, left from another meal. Just the right amount! Perfect! I have a carbon steel wok! With patience at the beginning, it is now perfectly non-stick. You Tube helped! Thank You. I love your channel. Marty from New York. Yes, I have my favorite places in Chinatown!
awesome wok it’s so well designed. gets hot asf and it’s a breeze to clean with your instructions. food came out great.
this looks dank i cant wait to try it
You have such a beautiful sprit, you have a great uplifting way of presenting yourself, you always make my day when I watch your videos. Thank you for all you do.
Another new noodle recipe! I've made so many of yours and they are all fabulous. Thank you for sharing your food and culture with us. We are blessed by your channel!
This is the best recipe online. Thank you for sharing your recipe!
Mandy, thank you for the simple replacement powder. I don'[t need something as spicy as the original. On top of everything else, you are a very thoughtful person. I am sure making these videos is not as easy as it looks.
Since getting my wok every dish has improved greatly
I'm always happy to learn subtle techniques like not rinsing the noodles and seasoning before stir frying. Hopefully these details will help me improve.
Watching u just makes me happy
I love your videos you inspired me to use the wok! So I went out all the way to mom’s house to take hers. I love it! 💕
LOVE your recipes, could you please add written out names of your Chinese ingredients eg the spice powder you made? THANK you!
Can’t wait to try this. I always add to much oil and it comes out greasy. I will be sure to use all your helpful tips next time I make it. Thank you 🙏
I just got your wok and this was the first thing I made, twice in a week! It's so good! I want that powder on everything 🤤
The wok performs incredibly well and it's so beautiful, I'm extremely happy with it
Hello Mandy - this recipe was the inspiration for me to purchase your Souped Up Recipes wok! It arrived today and looking forward to using it to make this, and many more. Appreciate you!
Once it has been seasoned it is the best to cook with. I love mine.
Omg this looks sooooo good! Can't wait to try this!
Hi. I'm from Philippines and Chinese food is always the best! 😁
You are such a professional! Everything you make looks sooo delicious! Wish I lived next door to you!
Mandy I love your videos and your excellent recipes I can't wait to try this one Yumm. Cheers.
I've learned so much from this video! Thank you!
my wok has seen better days. Just ordered yours, can't wait to try it out
I made something like this last night just no meat lol I have a vegetarian here. I learned so much from you it came out so delicious
😘😋
Just purchased that wok and love it. I cannot wait to try this dish! Thanks Mandy
Thank you for the information on the wok. The dish looks fantastic.
Delicious 😋
Clicked like as soon as I heard Hi Everyonnne! Looks delicious. Definitely trying this one.
I love Chow Mein! ❤ Looks so delicious! Thanks for this terrific recipe! ❤
Thanks! I gotta try this.
Thank you so much, I got given this seasoning powder in a restaurant to accompany a pork hock and they guy said what it was but I wrote it down wrong, stoked, thank you!,
Thank you so much for all your videos I love them. My fiance is allergic to fish so took awhile with some recipes to get it right with hosin sauce or a vegan oyster but getting them down now please keep up the good work.
This one of my favorite. Thank you.
She's very natural cooking can't wait to taste noodles yami
This is such a great channel. Thank you.
Wow so delicious that's my all time favorite to cook for my employer
I love "Chow Mein" I always do it only with vegetables. But I'm going to test that. Especially because of the seasoning mixture.
Great show thank you Mandy. Have a great day
Looks so delicious!
So interesting Mandy. Love watching your presentations. It let's me know that I still need to add some more items to my pantry : ). Always look forward to seeing you on your next educational presentation. 👍👍
Thank you for your recipe! 🙏It helped me a lot. Very delicious pork chow mein 😋
looks delicious.
I always learn something new. Great channel 👍
Love your videos!
Wow, I wish we taste tv 📺 it looks delicious 😋
Wow love ur recipe,, Respect from India 🎉❤
Fried garlic oil or shallot oil also ideal too. Lard oil is traditional.
Many good tips. I will try making this and hopefully I will be succesfully stirfrying my homemade noodles :)
🙂
Looking at this film reminds me of Habachi Grill noodles Japanese style 😋 🤔 😍 Wish I was their, to enjoy the beautiful night and great dish.!
Absolutely love chowmein, and this one is definitely going on my to do recipe. Thank you 😊
so good!
Great recipe, as always, Mandy. And, great technique tips and rationale. I may try it with soba noodles and make Shanghai Yakisoba, lol.
Thanks
Hi Mandy, in regard to your carbon steel wok, do you have any smaller sizes? Cheers.
Amazing the Shanghai pork chow mien! Looks really good how you made it friend! Excellent work! 🦇
Thank you for another good chow mein recipe 👍🏻
Mandy! This is super random but I'd highly suggest you start including a photo of your face in the thumbnail next to the photo of your recipes! It seems to help a lot of chefs on here go viral. I want to see you blow up even more - thanks again for you chive box recipe btw! A new favourite I didn't know even existed!
I like the recipe very much😋😊
hello, we love your recipes. what state are you living in, yo seem to relocate often with many different kitchens.
Yum, yum, yum, yum, yum!
I made this tonight and it was delicious! I made a mistake with the spice powder by adding white pepper corns instead of Szechuan. It didn't hurt it at all. I added the Szechuan to the spice mix for the 2nd batch. So if you don't have Szechuan pepper corns, you can still make a great meal. I used your homemade Kitchenaid noodle recipe, too. So so so good! Thank you!
Very delicious. However I live in France and I can rarely buy paksoi. Which vegetable can I best replace it with?
Mindi, MSG gives me a hangover. Thanks for the alternative.
Can you put a link below doe this spice blender please?
You are the best, Mandy. I love your videos. Is pork lard something that can be bought or do you need to render it yourself?
I have lived in Shanghai back in 1999. I found their food to generally be sweet compared to other Chinese cuisines but this is definitely not a sweet dish.
I love this wok 🥰
i wish the chinese places near me would actually make their food half as good as you do
Will you please mention brand and power of the portable stove you are using.
Very good
Beautiful as always 😎👌🏻
Seems yummy. Did you used pork chops? Thanks Mandy.
Beautiful 🥰, yummies 🤩
My main concern about getting a wok is that we have a convection stove. I don’t know if that can even get hot enough to season my wok when i get it. Also finding pork fat in Finland is akin to finding a million euros sadly
Same with me. Im going to research and find a portable single burner gas stove that I can pull out and put on my counter when I need it such as with a wok. At the end of video, I notice a portable stove burner on the counter. I don’t know if it’s gas. Not sure if there’s an electric version out there that gets hot enough….if so, that would be ideal. My electric stove does not get hot enough.
@@kingtutt61 yeah that's a portable gas stove she uses, I think she uses it for nearly all her RUclips video tutorials
The most important thing is that you have a flat bottom in the middle otherwise you won't be able to transfer heat to the wok effectively from an electric stove
I have convection cooktop and as long as this wok will work on it (magnet sticks?), you can stir fry on convection. Heat won't rise up the sides like it does with gas, but convection gets woks very hot and is also very responsive. I love my convection cook top!
Delicious
hello I have a bottle of abalone sauce like a ketchup - could you show me how to use it in a recipe please? x
YUMMMMM MANDY, LOOOOOOOVE YOUR VIDEOS 😊😊😊😊
Hi Mandy, I have philips pasta maker, and I want make lo mein noodles is it the same or do I need to use Kitchen Aid to make it
I love that
thanks again!! :)
I thought Shanghai didn't rely on the "mala" flavours. I guess learning new things is a part of life. My impression was more on the sweet and sour side of Hu cuisine. Aaah, yes! MSG! I love that stuff. Harmless umami magic powder. pssssst! Let's call it seaweed crystals to not anger the "anti-msg police who eat msg without thinking they do".
明天我会试一下，谢谢你。
今天我做上海肉丝炒面， 特别好吃 👍
Oh wear did you get the cute fox on your counter?
When is your cookbook coming out?
Why MSG or the chicken bouillon? Are these healthy?
Looks awesome :)
I love chowmin and Chinese food I was in Shanghai before but only knew enough Chinese to order beef fried rice I kept eating that for 3 weeks cuz I could not speak any Chinese and the locals didn't speak any English it was really sad because I always loved eating Chinese food in other non Chinese countries but when I actually got to the heart of china I could not order any food I kept eating dumpling and other items they had on display by pointing at them and I also had some store noodles those were not bad too
What brand name and type of burner do you use for the wok
Oh yeah this is my type of dish, excluding the pork lard 😮 going in my to cook list 💜 love your recipes Mandy
Nice video
Yummmie