Beijing Noodles in Shanghai

We thoroughly enjoyed the noodles in Beijing this last week.  Had them both wet and dry. Shanghai noodles are typically drier, almost a lo-mein, but we had brothy noodles as well...  Love them wet and dry, no matter what!

Hot brothy noodles were welcome and warming, after frigid temps on the Great wall!

Last year traveling from Shanghai through Guangzhou to Shenzhen, we tasted noodles all along the way - a million varieties. 

In Shanghai, the 'Noodle Man' was there every day at the Renaissance Hotel making noodles, noon and night, by hand.  Throughout the two week visit, we got to know him - he was good.  Noodles, broth, meat and herbs.  You can vary these as you wish.  He made his noodles fresh and always with a smile!  While the dish Shanghai Noodles tend to be drier and saucey, these noodles were served in a broth with meat and vegetables - something we relished often in the frigid cold of Beijing this time around.

There are many ways to make this so don't be shy at swapping veggies; cabbage for bok choy or green onion for snow peas.  Make it your own.

1/2 lb. boneless country rib pork, thinly sliced1 carrot, thinly sliced
4 cloves garlic, peeled and quartered, lengthwise
1/2-inch piece fresh ginger, very thinly sliced
1 quart good beef broth
2 Tbsp soy sauce
1 Tbsp Chinese sweetened black vinegar, or Balsmaic vinegar
1 Tbsp sesame oil
2-3 stalks Bok Choy, chopped
4-6 oz fresh snow peas
1/2 lb Chinese flat noodles
toasted sesame seeds for garnish

Heat a tablespoon canola or peanut oil in a 3-4 quart pot and brown the pork for about 5 minutes.  Set pork aside in a bowl.  Add the carrot and sauté for 5 minutes.  Add the ginger and garlic and cook another 2-3 minutes.  Add the broth, soy sauce, vinegar and sesame oil to the pot.  Return the pork to the pot and bring to a simmer.

Meanwhile, cook noodles until al-dente.  Drain and divide among 4 bowls.  Add the snow peas and bok choy to the soup and bring to a boil.  Remove from heat and ladle soup onto noodles.  Top with sesame seeds.