Fast Salmon shanghai noodle (P2, C10). Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver. Moderate - On your feet for much of the day, either standing or occasional slow paced walking. These Shanghai Noodles are fast, easy and positively mouth-watering! Shanghai Noodles use pork, but you can substitute chicken, beef or shrimp.

Then cut up the green onions and Napa cabbage (keeping the green parts and firmer white parts separate. Shanghai Fried Noodles that I tried at some Shanghai restaurants usually have meat in it like pork or chicken. The only thing that I didn't like was the amount of oil they used. You can cook Fast Salmon shanghai noodle (P2, C10) using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Fast Salmon shanghai noodle (P2, C10)

You need 2 pcs of salmon portions (frozen or non frozen).
Prepare of beef/chicken stock enough for two bowls of noodles.
Prepare of shanghai noodle (a small bunch).
You need 2-3 pcs of spring onion.
You need to taste of salt.
It's to taste of pepper.

It felt like they put a cup of oil or so. These days, I cook everything with spray oil. You know, every little bit counts 🙂 and I'm desperate to. Shanghai style noodles is white in colour, available at Asian grocers, often stored in fridge.

Fast Salmon shanghai noodle (P2, C10) step by step

If fish cook from frozen, then into hot water first, not with noodle..
On the other pot, boil the stock, and in with noodle.
When serving, get noodle out first, and then with fish, spring onion, with some stock on top. goes nice with some raddish mochi..

I used udon noodles this time. It doesn't require to rinse with cold water after blanching. Please refer to the instructions closely. The udon noodles won't be easily turned mushy,yet with a bit of pleasant chewy and springy texture. Unfortunately, these midnight vendors are not always where you want them to be when you need them most, after… Shanghai-style noodles are a thicker, doughier noodle that resembles the texture of Japanese udon.