Quick Shanghai style noodles
Quick Shanghai style noodles

Ingredients

10 oz Asian Noodles
2 bunches scallions
1/3 cup All Natural Avocado Oil
8 oz ground pork or chicken
1 Tbl Schichimi Togarashi
1/3 cup soy sauce
3 Tbl granulated sugar
fresh parsley, sliced jalapeños or Pickled Red Onions for garnish

These noodles are a flavor explosion from just a handful of ingredients. We used our Schichimi Togarashi to bring some heat and complexity to the dish. Be sure to reserve some of the scallion greens to add in at the end. They help brighten and lighten this rich noodle bowl.

Instructions

1.A note about the noodles: lo Mein noodles work in this dish, but traditionally, a eggless wheat noodle (looks like a thick spaghetti noodle) is used. It soaks the sauce better than lo Mein or egg noodles. Also, in a pinch, we've used ramen noodles in this dish and it's yummy!
2.Bring a big pot of very salty water to a boil. Boil the noodles per package directions. Drain and rinse with cold water until cool. Set aside.
3.Cut the scallions into 3-inch lengths. Then slice each section lengthwise into strips. Make a pile of scallion whites and a pile of scallion greens.
4.In a large skillet or wok, heat the oil until shimmering. Add the pile of scallion whites and fry, stirring occasionally, until golden brown, 5 to 7 minutes.
5.Add half of the pile of scallion greens and cook, stirring occasionally, until well-browned and beginning to crisp, another 5 to 8 minutes. Using tongs, spider or slotted spoon to transfer to a bowl.
6.Add the pork or chicken to the pan. Add in the Schichimi Togarashi and stir to combine. Cook and stir to break the meat into small pieces. Cook until well-browned and beginning to crisp - about 10 minutes. Stir in the soy sauce and sugar, then bring to a simmer, scraping up any bits stuck to the pan.
7.Reduce to low. Add the noodles and fried scallions. Cook, tossing to combine, until the noodles are heated through, about 1 minute. Remove from the heat, then taste and add salt if needed. To serve, fold in the remainder of the pile of scallion greens. Divide among individual bowls. This dish is delicious topped with fresh parsley or sliced jalapeños. We also love it with a little dollop of pickled red onions.

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