Stir-fried Shanghai noodles

Name: Stir-fried Shanghai noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: ¼ tsp white pepper; 3 tbsp dark soy sauce; 1 stalk of celery, cut into small dice; 1 cup chicken stock; 100 g (3 oz) chicken thigh meat; 100 g (3 oz) lean pork; 350 g (11 oz) Tientsin cabbage, finely shredded; 3 tbsp peanut oil; 1 tsp sesame oil; 400 g (14 oz) Shanghai noodles

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

A simple stir fry technique produces a surprisingly complex, and many-layered dish, underlaid by the gorgeously silky quality of the Shanghai noodles. You can use any kind of Chinese cabbage, but the even, uniform crunch of the white Tientsin, or Peking cabbage, makes it a natural.

Ingredients

400 g (14 oz) Shanghai noodles
1 tsp sesame oil<

Asia
China
Shanghai
Main course
Noodles

Method

Boil noodles in plenty of simmering water for 4 to 5 minutes. Drain, rinse in cold water and drain again. Toss with sesame oil and set aside until needed.

Cut pork and chicken into thin strips. Heat peanut oil in a hot wok and stir fry meats for 1 minute. Add cabbage and celery and stir fry for 2 minutes. Add noodles and stir fry for a further minute. Add stock, white pepper and dark so