Shanghai Noodles with Cabbage, Pork and Peas

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


12 ounces linguine pasta
12 ounces boneless pork loin
1 tablespoon (15 mL) dry sherry or rice wine
1 tablespoon (15 mL) soy sauce
2 teaspoons (10 mL) sugar
1 tablespoon (15 mL) vegetable oil
2 cloves garlic, minced
2 teaspoons (10 mL) finely chopped, peeled fresh ginger
3 cups (750 mL) coarsely shredded napa (Chinese) cabbage
1 cup (250 mL) frozen peas, thawed
6 scallions, cut into 2-inch lengths and thinly sliced lengthwise
3\4 cup (190 mL) reduced-sodium, fat-free chicken broth
2 tablespoons (30 mL) bottled oyster sauce
1 1\4 teaspoons (7 mL) cornstarch mixed with 2 teaspoons water
1\4 cup (65 mL) fresh bean sprouts
1 teaspoon (5 mL) dark sesame oil


  1. In large pot of lightly salted boiling water, cook linguine until tender, following package directions. Drain and cool under cold running water. Reserve.
  2. Meanwhile, cut pork into 1\8-inch-thick slices across grain. Cut slices into bite-size pieces.
  3. In medium bowl, stir together sherry, soy sauce, and sugar. Add pork and toss to coat. Marinate at room temperature 15 minutes.
  4. In large nonstick skillet over medium-high heat, heat 2 teaspoons of the oil. Add garlic and ginger. Stir-fry 15 seconds. Add pork mixture. Stir-fry just until cooked through, 3 to 4 minutes. Transfer pork to a plate.
  5. Add the remaining teaspoon of oil to skillet. Add cabbage. Stir-fry over medium-high heat, 2 minutes. Add peas and scallions. Stir-fry 1 minute. Add broth and oyster sauce. Bring to a boil. Stir in cornstarch mixture. Lower heat. Simmer until sauce is thickened, about 30 seconds. Add pork and linguine. Cook just until heated through, 1 to 2 minutes. Stir in bean sprouts and sesame oil. Serve at once.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:432