Shanghai noodles

vegan

( Serves 4)

Cooking Time: 25 minutes

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Ingredients

  • Noodles 400 grams/ml
  • Mushrooms 250 grams/ml
  • Spring onions 50 grams/ml
  • Garlic 15 grams/ml
  • Soy sauce 115 grams/ml
  • Hoisin 45 grams/ml
  • Stock 10 grams/ml
  • Ginger 15 grams/ml
  • Sugar (from sugar cane) 30 grams/ml
  • Corn flour/starch 30 grams/ml
  • Rapeseed (Oil) 30 grams/ml

Instruction

  • Mix the sauce ingredients in a bowl (soy, hoisin, ginger, sugar, make sure sugar is dissolved).
  • Add part of your oil to a wok or pan, on a med- high heat. Throw on the chopped mushrooms when hot and remove when cooked.
  • Add a bit more oil and chuck in the garlic and spring onions (for about a minute).
  • Add your mushrooms back to the pan.
  • Make your slurry with a stock cube and cornstarch and about 100 to 150ml of water and stir.
  • Add the sauce to pan and the spring onion green tops.
  • Cook the marinade for 30 seconds then add the the slurry and cook for another 30 seconds.
  • Add the noodles and toss to cover.

Extra Notes

  • We used udon noodles but others are fine.
  • Use brown sugar not white.
  • Julienne the spring onions.

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