Shanghai Fried Noodles
- 1 pound fresh Shanghai noodles, or Japanese udon noodles
- 2 tablespoons Chinese rice wine
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 12 ounces flank steak, sliced into 1/4-inch strips
- 3 tablespoons dark soy sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons peanut oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced green onions, plus 1 cup cut-on-a-bias green onions
- 3 cups julienned Napa cabbage
- 1/2 teaspoon minced jalapeno
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes.
- Rinse under cold running water and drain well.
- Set aside.
- In a small bowl, combine the rice wine, hoisin, and cornstarch.
- Add the beef, toss to coat, and marinate for 15 minutes.
- In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar.
- Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat.
- When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds.
- Add the beef and stir-fry for 3 minutes.
- Add the cabbage and stir-fry for 3 minutes.
- Transfer to a platter and return the wok to a high heat.
- Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute.
- Add the sliced green onions and jalapeno and sauce and toss all for 1 minute.
- Add the beef and stir to heat through.
- Serve immediately.
noodles, chinese rice, hoisin sauce, cornstarch, flank steak, soy sauce, soy sauce, sugar, peanut oil, garlic, ginger, green onions, cabbage, jalapeno
Taken from www.foodnetwork.com/recipes/emeril-lagasse/shanghai-fried-noodles-recipe.html (may not work)