Stir-Fried Spicy Shanghai Noodles

Name: Stir-Fried Spicy Shanghai Noodles
Cuisine: Australian
Ingredients: 2 tablespoons roasted chilli paste; 2 tablespoons sugar; 1 tablespoon kecap manis; 1 tablespoon light soy sauce; 1 small handful of Thai basil leaves, fried until crisp and well drained; 2 tablespoons oyster sauce; 4 green king prawns (shrimp), peeled and deveined with tails left intact; 8 small clams, steamed open; 2 tablespoons vegetable oil; 250 g (9 oz) fresh shanghai noodles, blanched and refreshed in iced water; 40 g (1½ oz/¼ cup) green peas; 25 g (1 oz/½ cup) finely sliced Chinese cabbage; 1 small carrot, finely sliced on the diagonal; 6 baby corn, halved lengthways; 2 long red chillies, finely sliced; 6 cloves garlic, finely chopped

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I’m very fond of the thick luscious shanghai noodles in this dish; they’re made with semolina flour in Australia and have a wonderful bite to them. You could add pork or chicken, leave the seafood, remove it, or change the type of noodle if you wish.

Ingredients

250 g (9 oz) fresh shanghai noodles, blanched and refreshed in iced water
2 tablespoons

Asia
Thailand
Australia
Shanghai
Pescatarian
South East Asia
Spicy
Noodles

Method

To make the sauce, mix together the oyster sauce, kecap manis, soy sauce, chilli paste and sugar.

Heat a wok until just smoking. Add half the vegetable oil and, when hot, stir-fry the prawns until coloured on both sides, then remove.

Heat the remaining oil in the wok and stir-fry the garlic and chillies until fragrant. Add the corn, carrot, cabbage and peas, and