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Shanghai Noodles With Chili Ginger Sauce
Ingredients
- 1 x 8.(8-oz) package mung bean (or possibly green bean) sheet noodles
- 2 x -3 Tbsp. pure sesame oil
- 1/2 c. plus 2 Tbsp. Japanese-style soy sauce
- 3/4 lb medium shrimp, shelled and butterflied Or possibly 3/4 lb. lean pork
- 2 Tbsp. peanut oil
- 8 x cloves garlic, minced
- 2 x -3 Tbsp. finely minced ginger
- 4 x -6 red jalapeno or possibly Fresno peppers, minced, with seeds
- 1/4 c. Chinese black vinegar (see Note)
- 2 x -3 Tbsp. sugar, to taste
- 1 c. broth (reserved from cooking shrimp or possibly pork)
- 1/2 c. green onions cut into thin rounds (use both white and green parts)
- 1/2 c. minced cilantro leaves and stems
Directions
- Soak mung bean sheet noodles in tap water till softened (about 15-30 min). Then cut into rectangles about 1 1/2 inches by 2 inches. Blanch in boiling water for 1 to 2 min, or possibly sufficient to cook to the desired softness.
- Drain and toss immediately with sesame oil and 2 Tbsp. soy sauce. Arrange on serving platter. Cook shrimp by blanching in 2 c. boiling water for about 30 seconds, or possibly till just cooked through. Drain and reserve cooking liquid for later use. Arrange shrimp over noodles. If using pork, cook the piece whole either by steaming or possibly boiling, then slice into thin, bite-size pcs and arrange over noodles. Reserve cooking liquid. Heat peanut oil in a wok or possibly saucepan till warm. Saute/fry garlic till aromatic, then add in ginger and peppers.
- Saute/fry 30 seconds more. Add in remaining soy sauce, black vinegar and sugar. Fold in 1 c. reserved broth from cooking shrimp or possibly pork, green onions and cilantro.
- Bring to boil. Taste and adjust flavors as needed to the desired saltiness, sweetness and sourness. Spoon over noodles and serve warm.
- Note: A good brand is Koon Chun from Hong Kong.
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