Shanghai Noodles with Fish Cake, Broccoli & Red Pepper
1 thumb ginger, peeled & grated
2 clove garlic, crushed
4-5 small green chillis (to taste)
1 Romano or Ramiro red pepper (sweet pointed pepper)
100g broccoli, broken into florets
1 Chinese style fishcake (100g)
100g fresh Shanghai style noodles
3 spring onions, sliced
1 tablespoon soy sauce
3 tablespoons oyster sauce
handful fresh coriander leaves
handful Chinese flowering chives
Well, I have all my Chinatown goodies, so time to use some up!
Place the broccoli florets and slice pepper in a steamer basket along with the lower parts of the Chinese chives, cut into 3" lengths & the fishcake, sliced. Steam over boiling water until barely tender, about 5 minutes.
Reserve the flowering chive heads for garnish.
Meanwhile, spray a non-stick wok with a little flavourless oil and fry the garlic, ginger & chillis until fragrant. Tip in the steamed veggies and stir fry for one minute.
While you are stir frying the veggies, add the Shanghai noodles to the water which was used for steaming and cook for one minute. They are fresh, so only need a minute or so.
Add the noodles to the wok along with the soy & oyster sauces and toss to mix and coat all the ingredients.
Add the coriander, spring onions and chives flowers at the last minute. Toss again to combine and serve.
Nutrition Data
Calories (kcal) 421.7
Carbohydrate (g) 65.1
Protein (g) 25.6
Fat (g) 6.3
Fibre (g) 8.0
1 thumb ginger, peeled & grated
2 clove garlic, crushed
4-5 small green chillis (to taste)
1 Romano or Ramiro red pepper (sweet pointed pepper)
100g broccoli, broken into florets
1 Chinese style fishcake (100g)
100g fresh Shanghai style noodles
3 spring onions, sliced
1 tablespoon soy sauce
3 tablespoons oyster sauce
handful fresh coriander leaves
handful Chinese flowering chives
Well, I have all my Chinatown goodies, so time to use some up!
Place the broccoli florets and slice pepper in a steamer basket along with the lower parts of the Chinese chives, cut into 3" lengths & the fishcake, sliced. Steam over boiling water until barely tender, about 5 minutes.
Reserve the flowering chive heads for garnish.
Meanwhile, spray a non-stick wok with a little flavourless oil and fry the garlic, ginger & chillis until fragrant. Tip in the steamed veggies and stir fry for one minute.
While you are stir frying the veggies, add the Shanghai noodles to the water which was used for steaming and cook for one minute. They are fresh, so only need a minute or so.
Add the noodles to the wok along with the soy & oyster sauces and toss to mix and coat all the ingredients.
Add the coriander, spring onions and chives flowers at the last minute. Toss again to combine and serve.
Nutrition Data
Calories (kcal) 421.7
Carbohydrate (g) 65.1
Protein (g) 25.6
Fat (g) 6.3
Fibre (g) 8.0
I love Chinese flowering chives and pick them up whenever I am in China Town. These were grown in Thailand, so I am not worried about buying Chinese good when I buy & use them.
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