Shanghai noodles

Author: Sophie Gray - Food Writer, Author

Photographer: Joanna Wickham

First published: Aug 2006

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

dried noodles for 4 people

1 teaspoon oil

2 teaspoons sesame oil

½ medium onion, sliced

2 cloves garlic, crushed

½ red capsicum, sliced

1 fresh chilli, chopped (optional)

¼ cup vegetable stock (or chicken stock)

1 tablespoon fresh ginger

1 tablespoon chopped lemongrass

2 tablespoons hoi sin sauce

1 tablespoon soy sauce

1 ½ tablespoons Chinese rice wine

1 tablespoon chopped fresh coriandercilantroX

2 teaspoons cornflourcornstarchX, mixed with a little cold water

Instructions

1 Soak or cook noodles according to pack instructions.

2 In a large pan or wok, heat oils and stir-fry onion, garlic, capsicum and chilli (if using). Add stock, ginger, lemongrass, sauces and rice wine and mix well. Stir in noodles and toss to coat, then mix in cornflour and water and allow to thicken for a minute before serving. Garnish with chopped coriander.

Variations

Add chicken, beef or seafood to this recipe if you wish.

Nutrition Info (per serve)

Calories 226cal

Kilojoules 945kJ

Protein 4.6g

Total fat 4.1g

–Saturated fat 0.5g

Carbohydrates 41g

–Sugars 7.3g

Dietary fibre 4.2g

Sodium 680mg

Calcium 30mg

Iron 1.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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