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Stir-fried Shanghai noodles
- Serves
four
- Difficulty
Easy
By Terry Durack
Published 2002
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 1 tsp
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
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