ShanDong ramen (山东拉面) is a Chinese style dried noodle. It came in three different sizes, thin, medium and thick. The one I got here is medium. It is suitable for cold noodle, in soup or stir-fry. I usually used it in stir-fry, I guess it is easier than cook up a flavorful stock to go with the ramen. I think Taiwanese used this kind of dried noodle for their beef noodle soup.
Below are the ingredients and sauce that I used. My usual sauce for stir-frying noodle as I don't know the secret sauce that the restaurant used. Is there a secret sauce? Anyone knows and willing to share? Or you know or use a different sauce mix for your stir fry noodle than me, please share with me ya. I really cut down on my dark soy sauce for this noodle as I like my dishes dark but wanted a change here to mimic the color of the restaurant "lor mian". Of course Chinese dishes are very versatile, you can add or change the ingredients to what you have at home.
- ShanDong ramen, cooked in boiling water according to direction, drain with cold water running.
- Bean Sprouts, a bowl
- Carrot, thinly sliced
- Yellow onion, thinly sliced
- Garlic, chopped
- Pork marinated in soy sauce, rice wine, white pepper and cornstarch
Sauce: Oyster sauce, Dark soy sauce, sesame oil, salt and sugar to taste.
I would love to share this dish with Presto Pasta Night . Presto Pasta Night was created by Ruth from Once Upon a Feast. This week host is Tigerfish at Teczcape-an escape to Food. Please hop over on Friday, May 8th to see the round up. Thanks!