Shanghai Noodles
Nutrition per serving
| Calories | 618 kcal |
| Protein | 19.2 g |
| Carbs | 102.2 g |
| Fats | 15.3 g |
| Saturated Fat | 2.8 g |
| Monounsaturated Fat | 6.9 g |
| Polyunsaturated Fat | 4.3 g |
| Sugars | 7.2 g |
| Fiber | 5.4 g |
| Sodium | 722 mg |
Ingredients
| Cornstarch (Corn flour) | |
| Chili Peppers | |
| Sesame Oil | |
| Egg Noodles | |
| Garlic | |
| Olive Oil | |
| Onion | |
| Ginger | |
| Red Bell Pepper (capsicum) | |
| Fresh Coriander | |
| Vegetable stock/broth | |
| Rice Wine Vinegar | |
| Soy Sauce | |
| Lemon grass (citronella) | |
| Hoisin Sauce |
Preparation
1. Slice onion and red pepper.
2. Crush garlic clove.
3. Grate ginger.
4. Chop chilli, lemongrass and coriander.
5. Mix cornflour with a little cold water in a small bowl.
Cooking
1. Cook noodles according to package instructions.
2. Heat a teaspoon of sesame oil a 1/2 olive oil in a frying pan or wok over medium heat. Add the onion, garlic, red pepper and chilli and stir-fry until tender. Add the stock, ginger, lemongrass, hoisin/soy sauce, rice wine and mix well.
3. Add noodles, mix well to coat. Add the cornflour/water and continue to cook for a minute until thickened.
4. Serve in a bowl with a sprinkle of coriander.