Chinese Noodles Recipes - Soft Noodles with Hot Vegetable Dressing Recipe

Ingredients

• 1 tablespoon green onion

• 1 tablespoon canned bamboo shoots

• 1 clove garlic

• 1 slice fresh ginger

• 2 tablespoons Szechwan cabbage

• 5-10 dried chilies

• 1 dessertspoon peanut oil

• hot chicken stock

• pinch each sugar and Ve-Tsin (M.S.G.)

• few shakes pepper

• 1/2 teaspoon ginger sherry

• few drops sesame oil

• 2 tablespoons tomato ketchup

• 3 oz. parboiled long-life noodles

• 1 teaspoon corn-flour

• 1 tablespoon water

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Method:

1. Chop the onion, bamboo shoots, garlic and ginger and have them ready, each separate from the others.

2. Place the cabbage in a pan with cold water to cover. Bring to the boil, boil for 3 minutes. Drain, rinse, drain again and have ready.

3. Chop the chilies. It might be as well here to start with 5 rather than 10 and to work up to the larger number as one proceeds, as the chilies are very fiery.

4. Heat the peanut oil in a frying-pan and cook the onion for 1 minute, moving it about. Add the bamboo shoots, cabbage and chilies. Cover with the stock and cook for 3 minutes.

5. Add the seasonings, sherry, sesame oil and, lastly, the chopped garlic and ginger and the tomato ketchup. If the liquid has evaporated too much, add a little more hot stock.

6. Add the noodles and cook until they are soft, stirring them about to keep them separate. Blend the corn-flour with the water, stir it in and boil for 1 1/2 minutes. Season further, if necessary.