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Shanghai Noodles with Lap Cheong

Lap cheong are firm, cured waxy pork sausages, available from Chinese food markets. Sweet and savoury, they can be steamed with rice, chicken or pork, added to an omelette or stir-fried with vegetables.

ingredients

serves 4
30 ml (2 tbsp) vegetable oil
115 g (4 oz) rindless back bacon, cut into bite-size pieces
2 lap cheong, rinsed in warm water, drained and finely sliced
2 garlic cloves, finely chopped
2 spring onions, roughly chopped
225 g (8 oz) Chinese greens or fresh spinach leaves, cut into 5 cm (2 in) pieces
450 g (1 lb) fresh Shanghai noodles
30 ml (2 tbsp) oyster sauce
30 ml (2 tbsp) soy sauce
freshly ground black pepper

method

1. Heat half the oil in a wok or large frying pan. Add the bacon and lap cheong with the garlic and spring onions. Stir fry for a few minutes until golden. Using a slotted spoon, remove the mixture from the wok or pan and keep warm.

2. Add the remaining oil to the wok or pan. When hot, stir-fry the Chinese greens or spinach over a high heat for about 3 minutes until it just starts to wilt.

3. Add the noodles and return the lap cheong mixture to the wok or pan. Season with oyster sauce, soy sauce and pepper. Stir-fry until the noodles are heated through.

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