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

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

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

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Stir-Fried Spicy Shanghai Noodles

Ingredients

Method

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