Ingredients Pasta + Noodles Stir-Fried Shanghai Noodles Be the first to rate & review! This classic recipe is ideal to serve for Chinese New Year. "Noodles, because of their length and stringiness, signify longevity,” says cookbook author Kei Lum Chan.Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016).Slideshow: More Stir-Fry Recipes By Kei Lum Kei Lum Kei Lum Chan is a food writer from Hong Kong. Along with his wife and collaborator Diora, he has authored well over a dozen books on Chinese cooking, including their English-language masterwork China, The Cookbook (2016). Chan is widely considered one of the foremost authorities on the culinary history and cuisine of China. Food & Wine's Editorial Guidelines and Diora Fong Chan Published on January 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: © DL Acken Active Time: 5 mins Total Time: 25 mins Yield: 2 Ingredients 3 1/2 ounces/100 grams lean pork, sliced 2 tablespoons light soy sauce 1 teaspoon granulated sugar 1 teaspoon cornstarch (cornflour) 2 1/2 tablespoons vegetable oil 11 ounces/300 grams Shanghai noodles 3 Napa cabbage leaves, shredded 1/2 tablespoon dark soy sauce 1 teaspoon sesame oil Directions Combine the pork, 1/2 tablespoon light soy sauce,1/2 teaspoon sugar, the cornstarch (cornflour), and 1/2 tablespoon vegetable oil in a bowl. Mix well and marinate for 5 minutes. Meanwhile, bring a large saucepan of water to a boil, then add the noodles. Cook according to the package directions, until tender. Drain and rinse under cold running water. Bring a saucepan of water to a boil over high heat. Add the Napa cabbage and blanch for 2 minutes until tender. Drain. Heat the remaining 2 tablespoons oil in a wok or large skillet (frying pan) over medium heat, add the pork, and stir-fry for 2 minutes until cooked through. Put in the drained noodles and stir-fry for 2 minutes. Add the Napa cabbage, remaining 1/2 teaspoon sugar, remaining 11/2 tablespoons light soy sauce, and the dark soy sauce. Stir-fry for 2 minutes until well combined. Stir in the sesame oil, transfer to a serving plate, and serve. Rate it Print