INGREDIENTS:

Noodles: 200 gm

Olive oil: 1 tbsp

Ginger, chopped: 1″

Garlic, chopped: 4

Spring onions, chopped: 4

Vegetable stock: 4 cups

Carrot, julienne: 1

Mushrooms, sliced: 4

Spinach leaves, hand torn: 6-8

Capsicum, julienne: 1

White pepper powder: 1/4 tsp

Cornflour: 1 tbsp

Bean sprouts: 1 tbsp

Green chilies, cut into strips: 2

Vinegar: 1 tbsp

Sesame oil: 1 tbsp

 

METHOD

1) Boil noodles in 6 cups of salted water till al dente’.

2) Drain & keep aside.

3) Heat oil in a wok, add ginger, garlic & spring onion white.

4) Stir fry for a minute on high & add 2 cups veg stock.

5) Allow to boil & add carrot.

6) Boil for 2 mins, then add button mushrooms, spinach leaves & noodles.

7) Season with salt & white pepper powder.

8) Add capsicum & the remaining veg stock & allow a cooking time for 4 mins.

9) Dissolve cornflour in 2 tbsp water & gradually mix in to thicken the soup.

10) Finish off by adding bean sprouts, green chiles & stir well.

11) Remove from flame & add vinegar & serve hot sprinkling sesame oil.

NOTE: Here is the most famous dish of Shanghai region. Enjoy!

 

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