Stir Fry Shanghai Rope Noodle In Dark Soy Sauce      

Putonghua : shang hai chu cao

Ingredients
Dry Shanghai Rope Starch Noodle  1 pc                  Chinese Mini Green Leaf Cabbage  5 stalks
Cabbage  5-7 sheets                 Pork  100 g                 Fresh Black Mushroom  3 pcs

Seasoning
Chicken Powder  1 tbsp                    Light Soy Sauce  1/3 tbsp

Sauce
Sugar  1 tbsp                Dark Soy Sauce  3 tbsp                Light Soy Sauce  1 tbsp
Red Chili Bean Paste  3 tbsp                   Lard  2 tbsp              Water  1 tbsp

Steps
1) Shred pork long pieces, marinate 60 minutes with seasoning, shred fresh mushroom
2) Chop Chinese mini green leaf cabbage into 1 halves, then chop cabbage into small pieces
3) Heat wok with 1000 ml of water, parboil noodle for 3 minutes, cover lid, turn off heat
4) Braised noodle for 5 minutes, drain up noodle, flush 30 seconds slowly by cool water
5) Heat wok with 2 tbsp of oil, stir fry Chinese cabbage and cabbage for 1 minute, dish up
6) Heat wok with 2 tbsp of oil, add in shredded pork, stir fry, then add in shredded mushroom
7) Add in sauce, cook until boil, add in boiled rope noodle, stir fry gently and mix well
8) Add in cooked cabbages, keep stir fry 1 minute in high heat, dish up and serve

Remark
tbsp – table spoon
Lard is not necessary, peanut oil is okay, but lard is better taste.
Option : to add in shredded Beijing onion and carot.