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Shanghai Beef Noodles

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.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Shanghai Beef Noodles.


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Posted by KS5Report
This is really delcious and feels healthy too. Have made it twice, the 2nd time I pan fried the steak whole, then
sliced it into thin strips, let it sit, then put it all in with the juices once the vegies and sauce were made
as an alternative. Another alternative is to use the glass noodles instead of the vermicelli noodles,
as the glass noodles soak up the yummy juices more.