Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town.
Gently pull rice noodle strips apart.
Heat the oil in a hot wok and stir-fry onions, shallots and ginger for 3 minutes.
Add noodles and stir-fry for 4 minutes or until noodles begin to soften.
Add combined soy sauces and stir-fry for 2 minutes.
Finally, add cabbage and bean sprouts and stir-fry for 1 minute.
Arrange noodles on a platter, sprinkle with sesame seeds and serve immediately.
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