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Spicy Shanghai Noodle Salad

Ingredients
  Cellophane noodles 4 Ounce (115 Gram)
  Pork fillet 9 Ounce (250 Gram)
  Freshly ground black pepper To Taste
  Plain flour 1⁄2 Cup (8 tbs) (For Coating)
  Vegetable oil 45 Milliliter (3 Tablespoon)
  Canned peas 10 Ounce (250 Gram, 1 Can)
  Canned mandarin orange segments 7 Ounce (200 Gram, 1 Can)
  Canned bean sprouts 6 Ounce (175 Gram, 1 Can)
  Canned bamboo shoots 8 Ounce (225 Gram, 1 Can)
  Ginger root 2 Inch (2 Tablespoon)
  Soya oil 30 Milliliter (2 Tablespoon)
  Wine vinegar 30 Milliliter (2 Tablespoon)
  Soy sauce 30 Milliliter (2 Tablespoon)
  Curry powder 30 Milliliter (2 Tablespoon)
  Sambal oelek 2 Tablespoon
  Salt To Taste
Directions

GETTING READY
1. Take a bowl full of boiling water and soak noodles in it for about 3 to 4 minutes. Drain off excess water, rinse using cold water and drain thoroughly. Using a sharp knife, cut the noodles into short pieces and keep aside.
2. Slice thin strips of pork, season with pepper, curry powder and salt and sprinkle the flour on it.
3. Take a big frying pan or wok, heat vegetable oil, add pork and stir fry till pork turns brown and is well cooked. With a slotted spoon, keep the cooked pork on a plate and keep aside for cooling.

MAKING
4. Drain bamboo shoots, bean sprouts, mandarins and beans and make thin strips of bamboo shoots and thin slices of ginger.
5. Take a bowl, add pork, noodles and all these above mentioned ingredients and toss well.
6. Take a small bowl, add wine vinegar, oil, curry powder, soy sauce and sambal oelek, enough for covering a knifeā€™s tip. Allow the mixture to drizzle on the noodle salad, toss to mix well.
7. Keep aside for 15 minutes for the mixture to absorb dressing.

SERVING
8. Adjust seasoning to taste and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Salad
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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