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Shanghai Shiitake




Source of Recipe


Adapted from The Curious Cook at Home: Recipes and Secrets From an Adventurous Cook by dee Hobsbawn-Smith of Calgary


List of Ingredients




1 lb (450 g) Shanghai noodles

1 tbsp canola oil

2 onions, diced in 1-inch chunks

12 cloves garlic, thinly sliced

2 tbsp minced ginger

1/2 to 3/4 lb (225 to 350 g) shiitake mushrooms, stemmed, sliced

1/2 lb (225 g) barbecued pork, slivered

3/4 cup water

Juice + grated zest of 1 orange

1/4 cup each: hoisin sauce, sherry

2 tbsp soy sauce

2 tsp Asian sesame oil

1 tsp or more Asian chili paste

1 tsp honey

1/4 tsp ground anise

Salt to taste

Recipe



Run hot water over noodles in colander to loosen and soften them, 1 to 2 minutes. With water running, gently separate noodles with fingers. Drain well.

Heat wok over medium-high heat 1 minute. Add oil. Heat until shimmery. Stir in onions, garlic and ginger. Cook, stirring frequently, until softened, about 3 minutes. Add mushrooms. Cook, stirring frequently, until softened, about 3 minutes. Stir in pork, water, orange juice and zest, hoisin, sherry, soy sauce, sesame oil, chili paste, honey and anise. Cover and cook until vegetables are tender but firm, stirring occasionally, 5 to 10 minutes. Stir in noodles. Simmer, uncovered, until heated through, about 5 minutes. Add salt.

Makes 4 servings.