Shoulder-Pole Noodles

Elizabeth Chong has been encouraging people through her cooking classes, to try new dishes and enjoy cooking exotic foods. YOURLifeChoices is delighted to have her share her recipe for Shoulder-Pole Noodles

Shoulder-Pole Noodles, Elizabeth Chong, Food, Exotic, Asian, Recipes

Elizabeth Chong has been encouraging people through her cooking classes, to try new dishes and enjoy cooking exotic foods. YOURLifeChoices is delighted to have her share her recipe for Shoulder-Pole Noodles

Ingredients
1 packet egg noodles, fresh or dried (if dried, follow printed instructions)
1 tablespoon sesame oil
peanut oil for cooking
500gms minced beef, either rump or topside
1 tablespoon light soy sauce
1 teaspoon salt
1 teaspoon sugar
1 tablespoon shaohsing rice wine

Seasoning Ingredients
4 tablespoons chopped spring onion
2 teaspoons chilli bean paste (available in Asian Groceries)
2 tablespoons white vinegar
1/4 cup light soy sauce
1/2 teaspoon roasted Sichuan pepper*

Garnish
2 cups chicken stock
Chopped spring onion or fresh coriander mainly leaves

Method

Put the noodles (fresh) in a pot and pour in a kettle of boiling water. Swirl the noodles around to separate them. Let stand soaking for 4-5 minutes. Drain the noodles well, transfer to a bowl and stir in the sesame oil. Set aside keeping the noodles warm.

As this quantity of noodles is intended for four, prepare four individual serving bowls, adding equal quantities of the seasoning ingredients.
Place an equal quantity of noodles on top of the seasoning ingredients in each bowl.

Combine the soy sauce, salt, sugar and rice wine and marinate the mince steak in this sauce for about 20 minutes.
Preheat your wok, add about 2 tablespoons of oil and, just as it begins to smoke, add the minced beef and stir-fry over high heat for about 1 minute.
Place an equal quantity of this combination on top of each serve of Noodles.

Bring the chicken stock to the boil, and immediately pour equal amounts over the contents of each bowl – this is too moisten, not create a soup.

Garnish with chopped spring onion or coriander and serve

*Note:
Roast the Peppercorns over low heat in a dry wok, gently stirring for 3-4 minutes, or until they give forth their fragrant aroma. Remove, allow to cool and crush them to a pepper-mill texture using a spice or coffee grinder.
Sichuan Pepper can be stored for long periods if kept dry in a screw-top jar.





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