Shanghai Stewed Noodles

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 200 g dried egg noodles
• 4 medium button mushrooms
• 1 medium carrot
• 6 -8 spinach leaves, fresh
• 1 celery
• 1 leek
• 6 -8 cloves garlic
• 1 inch ginger
• 2 -3 green chilies
• 2 spring onions
• 1 medium bell pepper
• 1 tablespoon oil
• 1/2 cup bean sprouts
• 1/2 teaspoon pepper powder
• salt
• 4 cups vegetable stock
• 1 tablespoon cornflour
• 2 teaspoons sesame oil

Recipe

• 1 boil noodles in 6 cups of salted water till done.
• 2 drain, cool and keep aside.
• 3 wash, peel and cut carrots into juliennes.
• 4 wash and slice mushrooms.
• 5 wash and pick spinach leaves.
• 6 wash, remove stems and de-seed and cut green chillies.
• 7 wash and cut celery and leek into juliennes.
• 8 peel and crush garlic.
• 9 peel, wash and finely chop ginger.
• 10 wash, trim and finely chop spring onions.
• 11 wash, de-seed and cut bell pepper into thin strips.
• 12 heat oil in a wok.
• 13 add chopped ginger, garlic and chopped spring onions.
• 14 saute for a minute.
• 15 add half of the stock.
• 16 bring to a boil.
• 17 add carrot, pepper powder and salt.
• 18 stir.
• 19 add mushrooms.
• 20 add broken spinach leaves and noodles.
• 21 add remaining stock.
• 22 allow it to cook.
• 23 add leeks and capsicum.
• 24 mix well.
• 25 add cornflour dissolved in a little water.
• 26 mix.
• 27 remove from heat.
• 28 add bean sprouts, spring onions, vinegar and noodles.
• 29 mix gently.
• 30 drizzle sesame oil on top.
• 31 serve hot.