STIR-FRIED SHANGHAI NOODLES
Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.
Provided by AvelaineS
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g
SHANGHAI FRIED NOODLES
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
SHANGHAI NOODLES
I think this recipe perfectly embodies what the RSC Winter 2005 contest is all about. I really enjoyed creating it and think it turned out fabulous and hope you will agree!
Provided by MarieRynr
Categories Chinese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Toast the peppercorns in a dry pan for 30 to 60 seconds
- Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
- Place the chicken in a bowl with the oyster sauce and soy sauce
- Stir together and let stand 15 minutes
- Bring a large pot of water to a boil
- Cook according to directions on package, drain, rinse and drain again
- Preheat the oven to 375*F
- Toast the cashews in the oven for 5 to 7 minutes until golden
- Coarsley chop and set aside
- Place a wok or wide skillet over high heat until hot
- Add the peanut oil and swirl the pan to coat the bottom and sides with oil
- Add the ginger and garlic and cook until fragrant, about 10 seconds
- Add the chicken and stir fry for 2 minutes
- Add the bell pepper and mushrooms, and cook for 1 minute
- Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
- Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
- Cook, gently tossing, until heated through
- Sprinkle the cilantro and mint on top
- Serve!
Nutrition Facts : Calories 232.2, Fat 13.3, SaturatedFat 2.4, Cholesterol 36.9, Sodium 1030.5, Carbohydrate 11.5, Fiber 2.3, Sugar 2.8, Protein 17.1
SHANGHAI STIR-FRIED CHUNKY NOODLES
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok.
Provided by Sara Bonisteel
Categories noodles, main course
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.
- In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.
- Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.
- In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.
- Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 89 grams, Fat 12 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 4 grams, TransFat 0 grams
SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN
Make and share this Shanghai Fried Noodles With Pork or Chicken recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Drop noodles into boiling water, and cook about 4 minutes.
- Add cold water, and bring to boil for 1 minute.
- Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
- Cut meat crosswise and julienne.
- Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
- Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
- Add other tablespoon light soy sauce and sugar, remove, and keep warm.
- In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
- Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
- Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
- Brown other side in same manner, and remove to warm platter.
- Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
- Stir-fry until thoroughly heated.
- Thicken with dissolved cornstarch.
- Pour over noodles, and wipe out wok.
- Heat 1 tablespoon oil in wok until smoking hot (400F).
- Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
- Arrange spinach around mound of covered noodles.
ASIAN CURRIED SESAME PEANUT BUTTER NOODLES WITH SHANGHAI TIPS
Sweet and savory noodles in a curried sesame peanut butter sauce. You can add chicken or sausage for a one dish meal.
Provided by Mama Cee Jay
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
- Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.
Nutrition Facts : Calories 289.6, Fat 24.4, SaturatedFat 4.5, Sodium 2495.5, Carbohydrate 11.6, Fiber 3.4, Sugar 4.6, Protein 10.9
SHANGHAI-STYLE VEGETABLE NOODLES
Provided by Bryan Miller And Pierre Franey
Categories dinner, quick, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Cook the noodles until al dente. Drain well and set aside.
- Place a wok over high heat. When it begins to smoke, add the vegetable oil. When the oil begins to smoke, add the scallions, chives and peppers. Cook, stirring, for 20 seconds. Add the cabbage and cook, stirring, for 30 seconds. Then push the vegetables up a side of the wok.
- Quickly transfer the cooked noodles to the other side of the wok. Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil. Place the squash atop the vegetables. Place the spinach atop the squash. Cover the wok and let the juices boil for about 2 minutes.
- Using a slotted spoon, remove the noodles to a serving platter. Stir the vegetables and juice together and bring to a boil, stirring. Remove from the heat, and season to taste. Pour the sauce and vegetables over the noodles and serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 4 grams, TransFat 0 grams
SOFT FRIED SHANGHAI SPICY NOODLES WITH SHREDDED PORK
This dish uses fresh thick Cantonese or Shanghai egg noodles. They must first be boiled for three to five minutes, drained, then tossed with a little sesame oil to prevent them from sticking.
Provided by Olha7397
Categories Asian
Time 26m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Combine ingredients for marinade.
- Add pork and marinate for 30 minutes.
- Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
- Heat wok on high heat for 3 minutes and add oil.
- Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
- Toss and add 1 Tbsp.
- water, cover and cook until vegetables are soft, about 1 minute.
- Remove lid, then push vegetables to side of wok and add pork.
- Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
- Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
- Add to noodles.
- Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
- Serve immediately.
- Serves 2 to 4.
- A Basketful of Favorites.
Nutrition Facts : Calories 920.5, Fat 36.6, SaturatedFat 6.9, Cholesterol 170.6, Sodium 1270, Carbohydrate 104.5, Fiber 7.7, Sugar 11.6, Protein 44.4
SHANGHAI NOODLES
Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.
Provided by papergoddess
Categories One Dish Meal
Time 15m
Yield 2 Main course servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions;drain.
- Heat oil and sesame oil in skillet.
- Saute cabbage and green onion for about 5 minutes.
- Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
SHANGHAI NOODLES
Steps:
- Cut the chikcen breast into bite size pieces (about 1-inch) and marinate for 15 mins. While chicken is marinating, prepare the shrimp and noodles. Bring a large pot of water to boil and boil the noodles noodles for 5 mins. Drain, run under cold water, and drain again. Toss with 1 tsp. of sesame or peanut oil. Shell and devein the shrimp. Heat wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry on high heat until about 50% cooked. Add the shrimp and cook until the shrimp loses its pink color. Make sure the chicken is cooked through, and remove from heat and set aside. Clean out wok and add oil. Add the cabbage and stir-fry briefly (about 1 1/2-2 mins), adding salt and soy sauce to season if desired. Remove and set aside. Clean out wok and add 2-3 tbs oil. When oil is ready, add the noodles and stir-fry, tossing to make sure they are coated in the oil. Add the hot bean paste, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and shrimp and cabbage. Add the green onions and bean sprouts and stir to heat through. Serve hot.
SHANGHAI STYLE NOODLES WITH SPICY MEAT SAUCE
An easy dish with a wonderful complex flavor! This recipe was in the Houston Chronicle about 15 years ago. The ingredient list is long, but everything on the list is easily available.
Provided by m0m7772
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet or wok.
- Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
- Add onions and stir fry until translucent, about 5 minutes.
- Stir in ground meat, breaking it up with a spoon or spatula.
- Cook until meat has lost pink color.
- Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
- Stir into meat mixture.
- Cover, reduce heat and simmer 10 minutes, stirring once or twice.
- Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
- Slowly stir into meat mixture and cook and stir until sauce thickens.
- In a big bowl, toss warm cooked vermicelli with sesame oil.
- Pour sauce over top and toss gently to combine.
- Sprinkle with sliced green onions.
SHANGHAI COLD NOODLES WITH PEANUT BUTTER SAUCE
This is a simple, quick, and healthy lunch recipe, especially during summer time. For vegetarians, switch the chicken strips with lettuce, extra firm tofu or finely chopped green onion, etc. Pour some peanut butter sauce on your choice. It can't go wrong!
Provided by SharonChen
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).
- In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).
- Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
- Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
- Gently tear the cooled chicken into strips by following the meat grid.
- Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!
WOK STIRRED SHANGHAI NOODLES WITH SHRIMP AND HARICOTS VERTS
Steps:
- In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.
SHANGHAI CHICKEN AND NOODLES
Delicious 30-minute dinner? You can do it with chicken breasts and four other ingredients!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
- Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg
SHANGHAI PAN FRIED NOODLES
Number Of Ingredients 14
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
SALMON AND ENOKI STIR-FRY WITH SHANGHAI NOODLES
An excellent salmon and enoki mushroom stir-fry served over seasoned Shanghai noodles. Garnish with toasted sesame seeds.
Provided by E Henshaw
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine.
- Place salmon in a bowl; just before starting to cook, pour 1/2 the marinade over the fish.
- Pour stock into a large pot and bring to a simmer.
- Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still crisp, about 4 minutes. Transfer vegetables to a warm bowl.
- Pour salmon and marinade into the wok. Increase heat to high and cook for 2 minutes. Return vegetables to the wok and reduce heat to low. Cook and flip the contents of the wok to gently, without stirring. Add a small amount of stock and cook 2 minutes more.
- Add noodles to the pot with the simmering stock; do not break them apart.
- Add bean sprouts, mushrooms, and remaining marinade to the wok. Simmer and flip to combine, 4 to 6 minutes more.
- Serve salmon stir-fry over cooked noodles; garnish with green onions.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 93.3 g, Cholesterol 27.9 mg, Fat 12.4 g, Fiber 4.9 g, Protein 21.4 g, SaturatedFat 1.7 g, Sodium 1632.8 mg, Sugar 17.8 g
SHANGHAI CHICKEN AND NOODLES
30 minutes to prepare this tasty meal with only 5 ingredients. From Betty Crockers Dinner Made Easy's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook fettuccine according to the directions on the box. Drain well and set aside.
- While fettuccine is cooking spray a nonstick wok or 12 inch skillet with cooking spray. Over medium high heat cook chicken for 3 to 4 minutes or until golden brown stirring often. Stir in the vegetables and mushrooms cooking for approximately 3 minutes or until tender crisp and chicken is no longer pink in the center.
- Stir the hoisin sauce into the chicken mixture and heat until boiling, stirring constantly. Boil and stir for one minute. Add well drained fettuccine and toss well until coated and heated through. Serve immediately.
Nutrition Facts : Calories 523.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 154.6, Sodium 369.4, Carbohydrate 68.6, Fiber 3.4, Sugar 6.3, Protein 45.9
PEPPERED BEEF WITH SHANGHAI NOODLES
This stir fry cooks up fast and easy once everything has been assembled. With Shanghai noodles, you get a one dish meal that stretches half a pound of sirloin into dinner for four.
Provided by Abby Girl
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Freeze sirloin steak for 30 minutes for easier cutting. Cut beef into thin strips.
- Combine marinade ingredients in bowl. Add beef and marinate for 20 minutes.
- Heat wok and add 2 T oil. Add shallot, garlic and ground pepper; stir for 10 seconds. Add beef with marinade and stir for one minute. Add bell peppers and bean sprouts; stir for an additional 2 minutes and set aside.
- Heat remaining 2 T oil over medium heat. Add noodles and stir constantly for one minute. Add sauce ingredients and cook for 2 minutes, stirring constantly. Add beef and bell pepper mixture; mix well. Stir fry until heated through. Season to taste with more pepper if desired.
- Serve immediately.
Nutrition Facts : Calories 358.2, Fat 26.8, SaturatedFat 6.9, Cholesterol 55.5, Sodium 710.9, Carbohydrate 11.6, Fiber 1.5, Sugar 3.3, Protein 18.6
SHANGHAI-ISH COLD NOODLES
This is what your local Chinese restaurant's "sesame noodles" wish they could be... and probably a lot closer to what they originally were. Other additions/substitutions might include 1/2 c of any of the following: a plain Japanese-style omelet (tamago), cut in thin strips; corn kernels, frozen and thawed or fresh (if fresh, blanch for 1 minute first); cucumber, seeded and julienned; bell pepper, julienned and blanched for 1 minute; cooked chicken; chopped shrimp; roast pork; shredded duck. Avoid rice noodles, which tend to get hard when cold, or udon, which are simply too thick. Adapted from a recipe by Michele Humes at SeriousEats. http://tinyurl.com/mjphac Prep time includes 30 minutes refrigeration.
Provided by DrGaellon
Categories Chinese
Time 50m
Yield 3-6 serving(s)
Number Of Ingredients 13
Steps:
- Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
- Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
- Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
- Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.
Nutrition Facts : Calories 708.5, Fat 33.8, SaturatedFat 11.3, Sodium 2079.3, Carbohydrate 84.4, Fiber 2.3, Sugar 6.3, Protein 20
SHANGHAI FRIED NOODLES
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
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