Shanghai Fried Noodles

1. 1

   In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes.

2. 2

   Rinse under cold running water and drain well.

3. 3

   Set aside.

4. 4

   In a small bowl, combine the rice wine, hoisin, and cornstarch.

5. 5

   Add the beef, toss to coat, and marinate for 15 minutes.

6. 6

   In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar.

7. 7

   Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat.

8. 8

   When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds.

9. 9

   Add the beef and stir-fry for 3 minutes.

10. 10

    Add the cabbage and stir-fry for 3 minutes.

11. 11

    Transfer to a platter and return the wok to a high heat.

12. 12

    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.

13. 13

    Add the sliced green onions and jalapeno and sauce and toss all for 1 minute.

14. 14

    Add the beef and stir to heat through.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.