Bill Gee and Fred Locke cook up some traditional Shanghai noodles as a preview to this years Heritage Festival, kicking in August.

Ingredients

  • Fresh Shanghai noodle    600g
  • Green Onions    2 stalks
  • Carrot    1/2 stalk
  • Cabbage    1/2 head
  • Garlic Cloves 2
  • Onion    ½ cup diced
  • Pork    120g

Marinade

  • Oil    2 tbsp
  • Dark soy sauce    3 tbsp
  • Light soy sauce    2 tbsp
  • Sesame Oil    1 tbsp
  • Sugar    1 tsp
  • Salt    1 tsp

 

Boil Shanghai Noodles in hot water for 3 minutes, drain, toss with sesame oil, set aside

Cut carrot, cabbage,onion and pork in strips. Marinade pork with oyster sauce and soy sauce

Heat oil in wok, add carrot, cabbage, garlic cloves, pork and stir-fry until pork is cooked, set aside

Add oil, Shanghai noodle, stir-fry for about 3 minutes, add back the pork, additional I tbsp soy sauce,  1 tbsp oyster sauce.

Sprinkle sliced green onions on top, serve hot