Shangai noodles with beanshoots (Chinese cooking for Australians)

 

For 4 servings

• 750 gr thick fresh noodles
• 125 gr pork tenderloin or chicken breast, cut into fine shreds
• 15 ml poultry marinade (click here for recipes)
• 125 gr raw baby shrimps, peeled
• 10 ml cornflour
• 2 ml salt
• 1 ml white pepper
• 185 gr fresh beanshoots, rinse
• 2 stalks celery, cut into matchstick pieces
• 2 cloves garlic, minced
• 90 ml vegetable oil

Sauce

• 60 ml water
• 5 ml chicken stock powder
• 20 ml dark soy sauce
• 15 ml dry sherry
• 5 ml salt
• 5 ml sugar
• 1 ml white pepper
• 5 ml sesame oil

Preparation

1. Soak noodles in boiling water for 10 minutes ; drain.
2. Season the meat with marinade and leave for 10 minutes.
3. Rinse shrimps, pat dry and season with cornflour, salt and pepper ; leave 7 minutes.
4. Mix sauce ingredients in a bowl.

Cooking

1. Heat 30 ml oil in a wok and stir-fry meat for 2 minutes ; remove and add shrimps and stir-fry until pink, about 1 minute and set aside.
2. Add 15 ml more oil and fry beanshoots for 1 minute, then remove and add celery and garlic ; stir-fry until softened and remove.
3. Wipe out the wok, add remaining oil and fry noodles, stirring until well coated with the oil and heated through ; pour on the sauce and mix well.
4. Return meat, shrimps and vegetables and mix thoroughly ; heat through, stirring constantly.
5. Serve.

BON APPÉTIT