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#12 SHANGHAI STYLE NOODLES

Serves 4

SHANGHAI STYLE NOODLES
Ingredients required for this recipe:

300g pork leg or fillet, or chicken breast, cut in strips

6 tablespoons Hoisin Sauce

1 teaspoon grated ginger

1 tablespoon cornflour

400g Trident Hokkien Noodles (2x200g packs)

1 tablespoon Trident Sweet Chilli Sauce

½ teaspoon salt

2 tablespoons oil

¼ red capsicum, cut into matchstick size pieces

3 spring onions, diagonally sliced

1 cup shredded spinach, silverbeet or bok choy

½ can Trident Baby Cut Corn, drained

1 cup bean sprouts

 

Instructions:
  • Mix meat with 2 tablespoons Hoisin Sauce, ginger and cornflour.
  • Separate Trident Hokkien Noodles gently with your fingers.
  • Mix remaining Hoisin Sauce, Trident Sweet Chilli Sauce,
  • ½ teaspoon salt with ½ cup water.
  • Heat oil in a wok and stir-fry meat for 2½ -3 mins. Remove to a plate.
  • Stir-fry capsicum and onions in the wok for 1 min.
  • Add spinach or other greens and stir-fry for 1 min.
  • Return meat, add noodles, Trident Baby Cut Corn and the prepared sauce
  • and cook for 2 mins until noodles absorb the sauce.
  • Serve topped with bean sprouts.
Trident products used in this recipe:
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Hokkien Noodles
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Sweet Chilli Sauce
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Baby Cut Corn