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
- 1Bring 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.
- 2Bring a large saucepan of water to the boil, add noodles and cook until tender (2-3 minutes). Drain.
- 3Heat 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
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