Thursday, November 11, 2010

Shanghai Noodles

You will see a theme in a lot of the food that I make, and that is I cook a lot of Asian food. I love it so much as the flavours are always strong and it's so easy to cook. Stir Fries are always wonderful cause you can add whatever vegetable is in season or on special and it always works with the flavours.

I made this really nice garlicky hoisin beef stir fry the other night, but I came over with the worst headache that I just couldn't take any photos and just wanted to get the dish cooked and then lie down. I will definitely make and picture it again though, cause it's a winner.

I saw this dish on this wonderful food blog and thought it looked really tasty and simple. While my photos are nowhere near as good as hers, the flavour was still delicious. Something to make on a night when you don't feel like cooking too much.

I used one of those papaya shredders, that you get from Thailand, to try and julienne the carrots and cucumber, but it didn't quite work out that well. I think I will use my mandolin next time.

Grated Ginger and Garlic


The Sweet Bean sauce, which took me ages to find (I still don't know if this is the right one to use, but it worked very well)



My attempt at grating...



The minced pork getting ready for frying

Ready to eat!

You must try this dish. It doesn't look like anything special, but you will be pleasantly surprised!

Shanghai Noodles - Adapted from Almost Bordain

500 g Shanghai noodle
2 tbsp sweet bean paste (more if you prefer stronger taste)
500 g minced pork
1 tbsp oil
1 tsp sugar
1/2 tsp grated ginger
1 tsp minced garlic
1 tsp dark sauce sauce
1/2 cup water
1 carrot, thinly shredded
1 cucumber, thinly shredded

Method
1. Heat a wok or frying pan with oil. Add pork mince and stir fry until brown. Add ginger and garlic and stir fry together with the pork mince until fragrant.

2. Add sweet bean sauce, dark soy sauce and mix until combined.

3. Add 1/2 cup of water, bring to a boil and then lower heat to a slow simmer until sauce is thicken. Add sugar to taste.

4. Cook the noodle according to packet instructions. Drain and put into four individual serving bowls.

5. Divide pork mince into 4 equal portions and pour on the noodle.

6. Sprinkle with chopped spring onions and garnish with shredded carrots and cucumber.


6 comments:

Lisa (bakebikeblog) said...

oooh this actually looks pretty damn tasty!!!!

john@heneedsfood said...

Looks pretty good. I picked up a similar sauce in Chinatown the other week. Chilli soya bean. Very delicious in a stirfry. It tastes just like black bean but with a good dose of chilli.

Jen said...

This looks so tasty and healthy too! I might add some chilli though just because I'm addicted to it! ;)

susan said...

Yeah we love chilli too. Some sriracha sauce went very well with it!

Ellie (Almost Bourdain) said...

Looks delicious! Glad you enjoyed it :) Thanks for the shout-out.

susan said...

Thanks Ellie! Your dishes are always fabulous.