Shanghai Stewed Noodles

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READY IN: 1hr 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil noodles in 6 cups of salted water till done.
  • Drain, cool and keep aside.
  • Wash, peel and cut carrots into juliennes.
  • Wash and slice mushrooms.
  • Wash and pick spinach leaves.
  • Wash, remove stems and de-seed and cut green chillies.
  • Wash and cut celery and leek into juliennes.
  • Peel and crush garlic.
  • Peel, wash and finely chop ginger.
  • Wash, trim and finely chop Spring onions.
  • Wash, de-seed and cut bell pepper into thin strips.
  • Heat oil in a wok.
  • Add chopped ginger, garlic and chopped spring onions.
  • Saute for a minute.
  • Add half of the stock.
  • Bring to a boil.
  • Add carrot, pepper powder and salt.
  • Stir.
  • Add mushrooms.
  • Add broken spinach leaves and noodles.
  • Add remaining stock.
  • Allow it to cook.
  • Add leeks and capsicum.
  • Mix well.
  • Add cornflour dissolved in a little water.
  • Mix.
  • Remove from heat.
  • Add bean sprouts, spring onions, vinegar and noodles.
  • Mix gently.
  • Drizzle sesame oil on top.
  • Serve hot.
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