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