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Stir-fried Shanghai noodles with vegetables
(recipe, rich boyett)
Kechap manis is an Indonesian soy sauce that is thicker and sweeter than typical soy sauce. It can be found in Asian grocery stores and specialty stores, but an acceptable substitution for the quantity needed in this recipe can be made by combining 2 tablespoons of soy sauce with 2 tablespoons of brown sugar.
- 1 Tbsp. canola oil
- 1 bunch scallions, white and green parts separated, both thinly sliced
- 1 clove garlic, finely chopped
- 1 piece (1-inch) fresh ginger, finely chopped
- 1 red bell pepper, cored, seeded, and cut into matchsticks
- 3 heads baby bok choy, thinly sliced
- 1 cup snow peas, blanched for 1 minute and trimmed
- 2 carrots, shredded
- ¼ lb. Chinese long beans or thin green beans, blanched for 1 minute and cut into 2-inch lengths
- Salt and pepper, to taste
- 2 Tbsp. kechap manis
- Juice of 1 lemon
- 12 oz. Shanghai noodles or spaghetti, blanched in boiling water for 5 minutes
- 1. In a wok, heat the oil over high heat. Add scallion whites, garlic, and ginger and stir-fry for 30 seconds or until fragrant.
- 2. Add the bell pepper, bok choy, snow peas, carrots, long beans or green beans, salt, and pepper. Stir-fry for 2 minutes.
- 3. Add the kechap manis and lemon juice. Stir well.
- 4. Add the noodles or spaghetti and cook, stirring well, until the noodles are well coated and tender.
- 5. Transfer to bowls and sprinkle with scallion greens. Adapted from Ming Tsai
- Enter the list of ingredients, each on a new line. For example:
- 3½ tsp. sugar
- 1 (16 oz.) can tomato paste
- salt, to tasteEnter the steps, each on a new line. For example:
- Open the can of tomato paste
- Stir in the sugar
- cook until done