Serves 4 | Takes 25 minutes to make, 15 minutes to cook
INGREDIENT
200g beef flank steak, sliced into strips
400g fresh Shanghai noodles (cui mian)
groundnut oil
For the meat marinade
1 tbsp hoisin sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp cornflour
1 tsp white pepper
For the stir-fry
4 cloves garlic, finely chopped
2cm knob of fresh root ginger, peeled and finely chopped
200g Chinese leaf, shredded
50ml chicken stock
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp toasted sesame oil
HOW TO COOK
Combine the marinade ingredients in a bowl and whisk thoroughly. Add the meat and leave to marinate for 20 minutes.
Meanwhile, blanch the noodles by putting them in a bowl, pouring just-boiled water over them and leaving them for 5 minutes. Drain, then toss with 1 teaspoon groundnut oil to prevent them from sticking together.
Heat 2 tablespoons groundnut oil in a wok or deep frying pan on a high heat. Add the marinated meat and stir-fry for 5 minutes until cooked through. Empty the contents of the wok into a dish and set to one side.
Heat another tablespoon of groundnut oil in the wok, still on a high heat. Stir-fry the garlic and ginger for a couple of minutes, then add the Chinese leaf. Return the cooked meat to the wok along with the stock and stir-fry for 5 minutes.
Now add the noodles to the wok plus the soy sauces, oyster sauce and sesame oil. Stir and toss everything for 2 more minutes. Divide among 4 pasta dishes and serve immediately, with chopsticks and Chinese spoons.
Cook’s Tip
Shanghai fried noodles are usually made with beef, but pork and chicken can also be used. A leafy green vegetable is a must – here I’ve used Chinese leaf, but pak choi would be just as good.
