Stir-Fried Shanghai Noodles

By Dianne_H

Ingredients

• 1 pkg fresh cooked Shanghai noodles
• 2 tsp sesame oil
• 4 oz lean pork, cut into 1/4 inch julienne matchsticks
• 4 oz boneless chicken thigh meat, cut into 1/4 inch julienne matchsticks
• 3 tbsp canola oil
• 12 oz Chinese or Napa cabbage
• 1 stalk celery, finely sliced on the bias
• 2 cups bean sprouts (optional)
• 1 cup chicken broth
• 3 tbsp dark soy sauce
• 1/4 tsp white pepper

Preparation

Step 1

Add the noodles to boiling salted water to loosen. Drain, rinse in cold water and drain again, tossing the noodles in the sesame oil.

Heat oil in a large wok over high heat and stir-fry pork and chicken for 1 minute. Add cabbage, celery and bean sprouts and stir-fry for 2 minutes. Add noodles and stir-fry for another minute, mixing well. Add stock, soya sauce and white pepper and stir-fry until liquid has been absorbed by the noodles.