|
Shanghai Fried Noodles |
INGREDIENTS
|
| 1 lb. |
Orient Foods Udon Noodles
|
| 2 tbsp. |
Chinese rice wine |
| 1 tbsp. |
China Sun Hoisin Sauce |
| 1 tsp. |
cornstarch |
| 12 oz. |
Flank steak, thinly sliced |
| 4 tbsp. |
soy
sauce |
| 1/2 tsp |
sugar |
| 2 tbsp. |
peanut
oil |
| 1/2 tsp |
each of minced garlic, ginger, jalapeno, and green onions |
| 3 cups |
julienned Napa
cabbage |
|
INSTRUCTIONS
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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NUTRITIONAL
INFORMATION
N/A
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