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La mian with pipis and ginger

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

By Lisa Featherby
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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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.


  • 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


  • 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.


Drink Suggestion: Nutty amontillado Sherry. Drink suggestion by Max Allen