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Shanghai Noodles use pork, but you can substitute chicken, beef or shrimp. First you marinate the pork for at least 10 minutes. Then cut up the green onions and Napa cabbage keeping the green parts and firmer white parts separate. Thinly slice the garlic.
Fry the pork in a wok or heavy pan over high heat for a couple of minutes, setting the reserved marinade aside. Remove the pork and set aside. Next cook the white parts of the green onions and cabbage along with the garlic for about 30 seconds or until tender. Then add the green parts of the cabbage and green onions and cook for another 30 seconds. Stir to combine and cook for 30 seconds. Add the cooked noodles and stir to coat. Mix well and set sauce aside.
Asian chicken with shanghai noodles Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking. Chjcken eggs and let cook undisturbed for about 10 syanghai, then gently move the eggs back and forth with a spatula until they start to firm up. Break the eggs into small pieces, then Adian aside in a large bowl. Return wok to high heat, add 2 teaspoons oil and heat until smoking. Add shrimp and stir-fry for 30 seconds. Add roast pork and onion and continue to stir-fry for another 30 seconds.
Add red bell pepper and snow peas and stir for another 30 seconds, then add carrots. Add 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with eggs. Wipe the wok clean again. Heat remaining 2 tablespoons canola oil over high heat until smoking. Add the rice-stick noodles and stir-fry for 30 seconds. Add the sauce and remaining 2 teaspoons curry powder.