Noodles and ginger are the perfect building blocks to almost any
stir-fry. Pipis are a handsome addition, but even without them this
is a tasty, quick noodle fix.
50 mlShaoxing wine500 gmpipis, soaked in cold water250 gmfresh la mian noodles60 ml(¼ cup) peanut oil30 gmginger, grated on a microplane2garlic cloves, grated on a microplane4spring onions, finely chopped, green parts reserved60 ml(¼ cup) chicken stock30 mllight soy sauce1 tbspdark soy (or kecap manis)2 tspChinkiang vinegar
Bring Shaoxing wine to the boil in a large saucepan, add pipis, cover and cook, shaking pan occasionally, until they open (3-5 minutes). Drain, reserving cooking liquid, and set aside.
Bring a large saucepan of water to the boil, add noodles and cook until tender (2-3 minutes). Drain.
Heat peanut oil in a wok over high heat, add ginger, garlic and spring onion, and stir-fry until fragrant (1-2 minutes). Add drained noodles, chicken stock, soy sauces, vinegar and a pinch of white pepper, and turn noodles to coat with sauce. Add a little reserved pipi liquid to achieve your preferred sauce consistency. Serve scattered with spring onion greens.