Shanghai Stewed Noodles

Ingredients list for Shanghai Stewed Noodles

• 200 grams Noodles
• 5 cups Vegetable stock
• 1 tablespoon Oil
• 1 medium Onion sliced
• 6-8 cloves Garlic crushed
• 1 Spring onions with greens sliced
• 2 Fresh button mushrooms sliced
• 1/2 medium Carrot halved and sliced
• 1/2 medium Green capsicum cut into 1 inch pieces
• to taste Salt
• 1/2 teaspoon White pepper powder
• 1/4 small Cabbage cut into 1 inch pieces
• 1 1/2 tablespoons Cornflour/ corn starch
• 2 tablespoons Chilli oil

Method

1. Place the noodles in a deep non stick pan, add the vegetable stock and bring to a boil. Cook over a high heat for two minutes.
2. Lower heat and simmer for four to five minutes, or until the noodles are almost cooked. Strain the noodles and reserve the stock.
3. Heat the oil in a non stick wok; add the onion, garlic, spring onion with greens, mushrooms, carrot and capsicum and stir-fry for a few minutes. Add salt, pepper powder and cabbage and toss.
4. Add the noodles to the vegetables. Stir fry for a minute and add the reserved vegetable stock. Stir well. Mix the cornflour with half a cup of water. Stir the cornflour mixture into the noodles.
5. Cook, stirring frequently, over moderate heat for a couple of minutes or until the sauce thickens. Drizzle the chilli oil and serve hot.

Nutrition Info