Tallarines con verduras al estilo Shanghai

Siempre amo la cocina de Shanghai (el norte de china). De niña alguno gente inmigrada de Shanghai dirigia los restaurantes en Hongkong, por eso trajeria su propia cultura a nuestra escena gastronómica. Generalmente los platos de Shanghai son más ricos y dulces que ellos de Hongkong. Como este plato, no debemos faltar a agregar la salsa de soja dulce y un poco de azucar. Por otra lado, el col es una estrella a la cocina de Shangai. De hecho, después de saltando con la salsa de soja dulce, su sabor es muy agradable. Esperaría que tu amor a este plato es tanto como yo :)

Recipe of Stir-friend noodles in Shanghai-style:

(for 2 persons as one of the dishes in a meal)

• 150 g shanghai noodles (or Linguine as alternative)
• some salt
• a big pot of water

for the vegetable:

• 1 clove of garlic, minced
• 1 very small carrot
• 1/2 green bell pepper
• cabbage, 4 - 5 big leaves,
• 1/4 tsp chicken powder
• a half cup of water (adjustable)
• oil and salt

for the sauce:

• 1/2 tsp dark soy sauce (or more)
• 1/2 tsp light soy sauce
• 1/8 or 1/4 tsp sugar
• 1/4 tsp Chinese rice wine (or white table wine as alternative)
• 1/4 tsp sesame oil
• salt (optional)
• veg oil

Steps:

• Bring a big pot of water to boil, add a pinch of salt and the noodles, cook until just right. Drain and rinse the noodles under the tap immediately, drain and set aside.
• juilenne the carrot, green pepper and cabbage. Set aside
• In a big skillet, pre-heat some oil and stir-fry the carrot and pepper with a pinch of salt for 2 minutes, scoop them on a plate and set aside.
• Use th same skillet to stir-fry the garlic, cabbage, oil and a pinch of salt until the veg looks soften, then add a small cup of water and the chicken powder, cook the cabbage over medium-low heat until it cooked. Raise up the heat and stir in carrot, pepper, noodles and the sauce until everything heat through. Taste and re-season if necessary.
• Serve hot, it goes well with any Chinese dishes.

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