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.