Name: La mian with pipis and ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

La mian with pipis and ginger

Australian Gourmet Traveller recipe for la mian with pipis and ginger.

Serves 4

Prep

15M

Cook

15M

Total

30M

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.

Ingredients

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

Method

Main

1.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.

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

3.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.