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Shanghai Fried NoodlesINGREDIENTS |
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Cook the noodles in boiling, salted water until al dente – about 8 minutes. Rinse under cold running water, drain well and set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat and marinate for 15 minutes. In another bowl add sugar to the soy sauce and stir until it dissolves. Turn a wok to high heat and add 1 tbsp. of the peanut oil. When hot cook the garlic, ginger and green onions for about 10 seconds, stirring continuously. Add the beef and cook for 3 minutes. Add the cabbage and cook another 3 minutes. Transfer to a plate. Turn the wok to high heat and the reaming peanut oil. Add the noodles and stir-fry for one minute. Add the jalapeno and sauce and stir. Add the beef and stir through to heat. |
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