Shanghai Soy Noodles
Servings: 4 People
Ingredients
- 400 g Shanghai Noodles , wheat and round
- 200 g Edamame Beans , boiled,
- 300 g Baby Corn , sliced, can be substituted with julienned carrots
- 300 g Bean Sprouts
- 1 Clove Garlic , minced with a garlic presser tool
- 2 Scallions , white parts finely chopped and green parts thinly sliced
- 2 tbsp Rapeseed Oil , or Peanut Oil
For the Sauce
- 40 ml Low Salt Soy Sauce
- 40 ml Dark Soy Sauce
- 15 ml Oyster Sauce
- 15 ml Black Vinegar
- 10 ml Mirin
- ½ tsp Fish Sauce
- 1 ½ tbsp Sugar
- 1 inch Ginger , frozen, peeled and finely grated (or 1 tsp Ginger powder diluted in 2 tbsp of warm water)
- 12 ml Sesame Oil
Instructions
- Start with the sauce where we mix all the ingredients until well combined. Keep aside.
- Bing a large pot filled with water to a boil and add the noodles. Cook according to package instructions, remove from the heat and drain under cold running water. Keep aside.
- Use a wok pan placed on low heat, pour the oil and allow to heat up. Add the white parts of the scallions and sauté for 2’. Then add the garlic and cook for just 30”. Increase the heat and bring to the pan the cooked noodles. Pour the sauce and mix. Add the edamame, baby corn and the bean sprouts and toss. Finally add the green parts of the scallions, toss again, remove from the pan and serve.