Noodles Recipes - Noodles in Meat Sauce With Shredded Vegetables (Cha Chiang Mein)

Ingredients

• 1 lb (1.5kg) egg noodles or spaghetti

• 3 tbsp vegetable oil

• 1 medium onion, thinly sliced

• 2 garlic cloves, crushed

• 1 1/2 inch piece of fresh green ginger, peeled and chopped or 1/2 tsp ground ginger

• 12 oz (350g) lean pork or beef, ground

• 1 tbsp sesame oil

• 5 tbsp soy sauce

• 2 tbsp rice wine or dry sherry

• 1 tbsp sugar

• 1 tbsp cornstarch, mixed to a paste with 4 tbsp chicken stock

SHREDDED VEGETABLES

• 1/2-2/3 cup (75-125g) (or a heaped side-dishful) shredded cabbage, blanched for 4 minutes and drained

• 1/2-2/3 cup (75-125g) (or a heaped side-dishful) shredded carrots, blanched for 4 minutes and drained

• 1/3-1/2 cup (75-125g) (or a heaped side-dishful) shredded bean sprouts, blanched for 1 minute and drained

• 1/2-2/3 cup (75-125g) (or a heaped side-dishful) shredded cucumber

• 1/4-1/3 cup (75-125g) (or a saucerful) shredded radishes

• 2 tbsp (1/4cup) (or a saucerful) mixed pickle

• 2 tbsp (1/4cup) (or a saucerful) chutney

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Method:

1. Arrange the shredded vegetables, pickle and chutney on individual serving dishes and set aside.

2. Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain and keep hot.

3. Heat the oil in a large frying-pan. When it is hot add the onion, garlic and ginger and dry for 1 1/2 minutes, stirring constantly. Add the pork and beef and stir-fry until it loses its pinkness. Stir in the sesame oil, soy sauce, wine or sherry and sugar and stir-fry for a further 3 minutes. Add the cornstarch mixture and cook, stirring constantly, until the suace thickens and becomes translucent. Remove from the heat and transfer the sauce to a warmed serving bowl.

4. Divide the noodles or spaghetti between four serving bowls. Serve at once, with the meat sauce and accompaniments.