La mian with pipis and ginger

AT A GLANCE

  • Serves 4 people

Noodles and ginger are the perfect building blocks to almost any stir-fry. Pipis are a handsome addition, but even without them this is a tasty, quick noodle fix.

  • 50 ml Shaoxing wine
  • 500 gm pipis, soaked in cold water
  • 250 gm fresh la mian noodles
  • 60 ml (¼ cup) peanut oil
  • 30 gm ginger, grated on a microplane
  • 2 garlic cloves, grated on a microplane
  • 4 spring onions, finely chopped, green parts reserved
  • 60 ml (¼ cup) chicken stock
  • 30 ml light soy sauce
  • 1 tbsp dark soy (or kecap manis)
  • 2 tsp Chinkiang vinegar
01   Bring Shaoxing wine to the boil in a large saucepan, add pipis, cover and cook, shaking pan occasionally, until they open (3-5 minutes). Drain, reserving cooking liquid, and set aside.
02   Bring a large saucepan of water to the boil, add noodles and cook until tender (2-3 minutes). Drain.
03   Heat peanut oil in a wok over high heat, add ginger, garlic and spring onion, and stir-fry until fragrant (1-2 minutes). Add drained noodles, chicken stock, soy sauces, vinegar and a pinch of white pepper, and turn noodles to coat with sauce. Add a little reserved pipi liquid to achieve your preferred sauce consistency. Serve scattered with spring onion greens.

Topics:

SEAFOOD, AUTUMN, CHINESE, FAST, PIPIS, DRINK SUGGESTION, GARLIC, NOODLES, ONIONS, MAIN, GINGER

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

NUTTY AMONTILLADO SHERRY. , suggested by MAX ALLEN

FEATURED IN

May 2014

May 2014

View Full Site