Shanghai Style Noodles

YOU NEED: 

Ingredients:

chicken is optional, or shrimp, or beef, or tofu

2 teaspoons soy sauce

2 teaspoons rice wine or sherry

1/2 teaspoon salt

Pepper, to taste

Pinch of cornstarch

1 cup noodles, soba or other thick asian noodles

1 or 2 teaspoons sesame oil

shredded cabbage, carrots, mushrooms, and whatever other vegetables.

3 cloves garlic, peeled and minced

1 green onion, chopped

oil for frying

1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water

1 tablespoon chili paste if you want spicy

Marinate veggies and meat in first 5 ingredients. 

Cook noodles and toss with sesame oil. 

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry  Add meat and veggies, fry until done. 

Heat 2 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Turn off heat. 

Heat 1 1/2 tablespoons oil in  another pan. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked meat, cabbage, and vegetables.

Top with green onions and serve.