Noodles and Pantry Meat
Serves: 4
Difficulty: Medium
Time: 30mins
INGREDIENTS
500 g fresh Shanghai noodles
4 Chinese sausages, thinly sliced diagonally
1 bunch of Pak Choi, rinsed and cut into 5 cm lengths
1 carrot, julienned
1 thumb-sized ginger, finely julienned
3 garlic cloves, finely sliced
4 green onions or shallots, white section finely sliced (green part saved for topping)
3 eggs
2 tablespoons peanut oil
1 tablespoon sesame oil (for tossing the noodles)
1.5 tablespoon caster sugar
2 tablespoons Shaoxing rice wine
For the sauce:
2 tablespoons kecap manis
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
To serve:
Finely chopped coriander (for topping)
Fried shallots (for topping)
Garlic chili sauce (optional condiment)
METHOD
Blanch the fresh noodles: Bring a pot of water to a boil and cook the fresh noodles until just al dente (check pack and go 1 min under). Drain the noodles and place them in icy water to stop the cooking process. Drain again, tossing them with a little sesame oil to prevent sticking, set aside.
Heat a large wok or frying pan over medium heat and add the peanut oil. Cook the Chinese sausages in the oil until they become golden and crispy. Remove them from the wok and set them aside.
In the remaining oil in the wok, add the ginger and garlic. Stir-fry until they become golden brown, being careful not to burn them. Set aside.
Crack the eggs into the wok and quickly scramble them. Add the blanched noodles to the wok and stir them through until they begin to blister.
Sprinkle caster sugar over the noodles and toss well to coat. Deglaze the wok with the Shaoxing rice wine.
Add the julienned carrots, Pak Choi, and the white part of the green onions or shallots to the wok, along with the cooked ginger and garlic. Toss everything together well.
Prepare the sauce by combining 2 tablespoons of lecap manis, 2 tablespoons of dark soy sauce, and 2 tablespoons of oyster sauce. Mix them together until well combined.
Pour the sauce into the wok with the noodles and vegetables. Toss everything together to evenly coat the noodles and vegetables with the sauce.
Serve the stir-fried noodles with the green part of the green onions or shallots, finely chopped coriander, and fried shallots on top. Serve hot!
You can also add garlic chili sauce or any other condiments you desire for extra flavor.