asian
noodles
scallions
pork
chicken
at home
take-out
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Shanghai-Style Scallion Noodles with Pork or Chicken | Rachael Ray

How To Make Shanghai-Style Scallion Noodles with Pork or Chicken…

This Video of Rach's Number One Feline Fan Watching Her Cook on …

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

You're Doing It Wrong: How to Burn + Extinguish Your Candles So …

How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …

How to Make Bifteki (Greek Burger Patties) | Rachael Ray

First Makeover Back in the Studio is for a Deserving Woman Who's…

Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…

How to Tell if Someone's Been in Your House While You're Away, A…

How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…

This 16-Year-Old Started Her Secret Identity Movement for All Wo…

How to Transition Back to "Real Clothes" with Comfortable Staple…

How to Make Chicken with Apples and Pears and Cheesy Potatoes | …

Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …

Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…

Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…

How to Make Corn Crème Brûlée | Richard Blais

How to Make Butter-Basted Ribeye Steaks | Richard Blais

How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…

How to Make Charred Radicchio Salad | Rachael Ray

For Make Your Own Take Out (MYOTO) night, Rach makes quick-cooking Shanghai-style noodles with a scallion-ginger sauce and your choice of pork or chicken. 

For more MYOTO inspiration, check out Rach's Everything Pad Thai, Kung Pao Chicken, Sticky Asian Chicken With Rice and Easy Beef Chow Fun.

Ingredients

For the meat:
  • 1 tablespoon peanut or canola oil 
  • 1 pound ground pork,  or ½ pound each ground pork and spicy sausage OR 1 pound ground chicken
  • 3 tablespoons Shaoxing cooking wine or dry sherry
  • 2 scallions, finely chopped
  • 2 cloves garlic    , chopped
  • 1 tablespoon hoisin  or oyster sauce  
 For the noodles:
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 1 tablespoon plus 1 teaspoon superfine sugar 
  • ¼ cup peanut or canola oil  
  • 2 bunches scallions, trimmed and cut into whites and greens, julienne them (3-inch pieces and thinly sliced lengthwise or on long bias) and keep in 2 piles  
  • 2 green chilies, jalapeño, green long chilies or serranos, thinly sliced (optional)
  • 2 to 3 baby bok choy, trimmed and shredded (optional)
  • 4 large cloves garlic, chopped
  • 2 inches ginger , finely chopped
  • 1 pound Chinese noodles of choice or spaghetti  

Yield

Serves: 4

Preparation

Heat a pot of water to boil for noodles to cook to package directions.

Heat a medium nonstick skillet with 1 tablespoon oil over medium-high heat and brown and crumble the pork or pork and sausage or chicken, add Shaoxing or sherry, scallions, garlic, and hoisin or oyster sauce, then remove from heat. 

Stir up light and dark soy and sugar. To a large skillet, heat oil, about ¼ cup, 4 slow turns of pan, over medium heat, add whites of scallions, a large bunch to cover pan, lightly brown and soften, add the greens and stir in the chilies, bok choy, if using, garlic and ginger.   

Cook the noodles to package directions. Combine noodles with pork or chicken and sauce. Serve.