Stir-Fried Spicy Shanghai Noodles

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 vegetable oil
  • 6 cloves garlic, finely chopped
  • 2 long red chillies, finely sliced
  • 6 baby corn, halved lengthways
  • 1 small carrot, finely sliced on the diagonal
  • 25 g (1 oz/½ cup) finely sliced Chinese cabbage
  • 40 g ( oz/¼ cup) green peas
  • 4 green king prawns (shrimp), peeled and deveined with tails left intact
  • 8 small clams, steamed open
  • 1 small handful of Thai basil leaves, fried until crisp and well drained

    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 stir-fry for 1 minute, then add the noodles, prawns, clams and sauce and toss to heat through. Pile onto a large plate and top with fried basil leaves to serve.