Tag Archives: noodle recipe

Chinese Recipe : Shanghai Fried Noodles



 -Ingredient for 2 noodles




 Dried Chinese Mushroom







 about 150 g

 Thick Noodles




 -Seasoning:for Chinese Mushroom-





 1/2 tbsp


 6 cups



 -Marinade:for pork-




 Corn Starch




 Light Soy Sauce




 -Seasoning:For Stir-fry the pork-






 Light Soy Sauce

 1/2 tbsp



 -Seasoning:For Egg-








 -Seasoning:For Cabbage-



 1/2 tbsp

 Ginger (pounded)



 1/4 tsp


 1/2 cup



 -Seasoning:For Thick Noodles-




 Light Soy Sauce







1. Soak 30 g of Dried Chinese Mushroom to soft. Then, rinse the Chinese mushroom when it is softed.

Squeeze out the water from Chinese mushroom. 





2.  Cut off the stems, Shred Chinese Mushroom

Put the Chinese mushroom and about 6 cups of water into a pot, add 1 tsp of Sugar, 1/2 tbsp of oil. Bring it to boil over high heat. Then, turn heat to slow and cook for 40 mins





3.  Cut 200g of pork into strips. Mix it with 1 tbsp of oil, 1 tsp of corn starch, 1 tsp of Sugar and 1 tbsp of Light Soy Sauce





4.  Three Eggs and 1/4 tsp of salt. Beat the eggs





5. heat 2 tbsp of oil,  fry the egg

Cut the egg into strips





6. Cabbage (about 150g), tear the Cabbage into pieces,

Rinse the cabbage






7. heat 1/2 tbsp of oil,  pounded ginger and 1/4 tsp of salt, add Cabbage,

after stir-fry for about half minute, add half cup of water. Then, cover it.

after 1 minute, dish it up and set aside







8. heat 2 tbsp of oil over medium heat, Stir-fry the Thick Noodles for about 3 mins,

add 1 cup of mushroom soup

after 1 minute, add 1 tbsp of Light Soy Sauce. Mix it well. Then, dish it up and set aside.





9. heat 1 tbsp of oil. Saute the pounded Garlic. Stir-fry the pork

after half minute, add 1/2 tbsp of Light Soy Sauce, mix it well. Then, add mushroom and 1/2 cup of mushroom soup, mix it well.





10. after half minute, add the noodle, Cabbage, and Egg strips. Mix it well. Serve!



Chinese Recipe : Stir-fried “Silver Needle Noodle” with Pork


Silver Needle Noodle
600 g
Sliced Pork (Collar Meat)
200 g
Green Bean Sprouts 150 g
Leek Sprout 80 g
Garlic (Pounded) 2 Cloves
Chinese Mushroon 15 pcs

1 tbsp (for stir-fry Green Bean Sprouts)

1/2 tbsp (for stir-fry the noodle)

1.5 tbsp (for stir-fry the pork)


1/2 tsp (For Green Bean Sprouts)

1/2 tsp (For Stir-fry the Pork and mushroom)

Light Soy Sauce
1 tbsp (For Noodle)
Seasoning for Chinese Mushroom:
Water 3 Cups
Sugar 1/2 tsp
Oil 1 tsp
Seasoning for Pork:
Oil 1/2 tbsp
Sugar 1/2 tsp
Cornstarch 1/2 tsp
Light Soy Sauce 1 tbsp

1. Add Sugar:1/2tsp, Cornstarch:1/2tsp, Oil:1/2 tbsp. Mix with sliced Pork well.

2.Soak the Chinese mushroom in water until soft. Then Shred it.

Boil the mushroom with 3 cups of water, 1/2 tsp of Sugar and 1 tsp of Oil for 30 minutes.

3. Heat the Oil:1 tbsp , Pounded Garlic and Salt: 1/2 tsp. Stir-fry the Green Bean Sprouts for about 1-2 minute. Dish it up for later step.

4. Heat the wok with 1/2 tbsp of oil. Stir-fry the Silver Needle Noodle for about 2 minutes. Add 1 tbsp of Light Soy Sauce and mix them well.

5. Heat 1.5 tbsp of Oil and a pounded Garlic. Stir-fry the sliced Pork until color is changed. Add 1 tbsp of Light Soy Sauce. Mix them well.

6. Add the cooked Chinese Mushroom and 1/2 tsp of Salt. Add the noodle and mix them well. Then, add Leek Sprout and Green Bean Sprouts. Mix all ingredients well.

7. Dish it up and serve it hot!