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Playing How To Make Shanghai-Style Scallion Noodles with Pork or Chicken | 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 ThaiKung 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.