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La mian with pipis and ginger

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.

You'll need

50 ml Shaoxing wine 500 gm pipis, soaked in cold water 250 gm fresh la mian noodles 60 ml (¼ cup) peanut oil 30 gm ginger, grated on a microplane 2 garlic cloves, grated on a microplane 4 spring onions, finely chopped, green parts reserved 60 ml (¼ cup) chicken stock 30 ml light soy sauce 1 tbsp dark soy (or kecap manis) 2 tsp Chinkiang vinegar


  • 01
  • 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.
  • 02
  • Bring a large saucepan of water to the boil, add noodles and cook until tender (2-3 minutes). Drain.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Nutty amontillado Sherry.

Featured in

May 2014

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