The exotic aromatics of Viognier together with its trademark oily texture make it a great partner to this dish of stir-fried Shanghai beef noodles. Besides the spice component, the main consideration here is with regards to the meat. But, as the beef is lean in fat content and really only flash-cooked, it remains tender enough that you can get away with a full-bodied white wine rather than going for an obvious ‘red’ option. Keep an eye out for examples from the likes of d’Arrenberg, Yalumba, Fairbank, and Guigal.
Blanch the noodles in boiling water until soft and then strain out the water, refresh in cold water and toss with a little peanut oil to prevent them from sticking together.
Heat a wok or large pan over a high heat. Add the oil and then the garlic, ginger, chilli and onion and sauté for about a minute to soften the onion without colouring it.
Add the beef and continue to sauté, once the meat is browned add the beans.
Splash in a tablespoon of hoi sin, soy sauce and dry sherry and the stock.
Add the cooked noodles and continue to cook until most of the liquid has evaporated and the sauce has thickened.
Serve immediately with scattered spring onions.
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