Beijing Eel Noodles

Name: Beijing Eel Noodles
Yield: Serves 4
Cuisine: China
Ingredients: 400 g/14 oz fresh yellow egg noodles; 2 spring onions/scallions, cut into 2.5cm/1in strips; 90 g/3½ oz beansprouts; 30 ml/2 tbsp oyster sauce; 200 g/7 oz eel cutlets; 5 ml/1 tsp ground black pepper; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp vegetable oil; 15 ml/1 tbsp crushed garlic; 2 spring onions/scallions, cut into 2.5cm/1in strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

As a fish with scarcely any bones, eel is undeservedly maligned and often passed over. Eel flesh is smooth and firm — excellent cooked in a wine sauce and served with noodles. Beansprouts and celery give the requisite crunch.

Ingredients

400 g/14 oz fresh yellow egg noodles
200 g/7

Asia
China
Pescatarian
Noodles

Method

Blanch the noodles in boiling water, then drain. Cut the eel into strips. Mix the pepper, sesame oil and wine or sherry in a bowl, add the eel strips and leave to marinate for 15 minutes.
Heat the oil in a wok, add the garlic and stir-fry until golden brown. Add the spring onions and stir-fry for 1 minute. Add the eels and their marinade and cook, stirring, ove