Shanghai Pork Chop Noodles 上海豬排麵
This old classic noodle dish, the traditional Shanghai Pork Chop Noodles 上海豬排麵, a quick bowl of soft slurpable noodles that fills you up with tasty crisp protein as well as hot and nourishing soup, is not only easy to make but yummy and satisfying to the tummy as well!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pork chops
- 1 tsp white pepper
- 2 tsp shao hsing rice wine
- 2 tbsp soy sauce
- 2 tsp sugar
- 1/2 cup flour
- 1 tsp five spice powder
- 12 oz shanghai noodles, 340g
- 1 liter chicken stock
- 4 tbsp spring onion, cut to rounds
Instructions
- 1
Marinate the pork chops in white pepper, rice wine, soy sauce, sugar for 20 mins.
- 2
While meat is marinating prepare a big pot of water. When water is boiling, add in noodles, stirring to prevent noodles sticking together and cook for 4 mins. Remove and rinse noodles under cool water. Let drain.
- 3
Dump out water and refill pot with chicken stock. Heat stock until just boiling.
- 4
Heat 1/4 inch of oil in pan wide enough to fit pork chops.
- 5
Mix flour and five spice powder in shallow plate, dredge the pork chops in flour and shake off any excess flour.
- 6
Fry the pork chops until golden brown on bottom.
- 7
Flip over and repeat. Remove and place on kitchen to soak off excess oil.
- 8
When cool enough to touch, slice into 3/4 inch thick slices.
- 9
Separate noodles equally into four noodle bowls.
- 10
Pour hot stock into each bowl, sprinkle handful of spring onions over noodles and place sliced pork chop on top.