Main content

Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town.


  • 500 g fresh rice noodle sheets cut into 2cm strips

  • 0.25 cup vegetable oil

  • 2 small Red Onions cut in half and then into wedges

  • 2 stems spring onions cut into 5cm lengths

  • 1 tablespoon Ginger julienne

  • 0.25 cup Dark Soy sauce

  • 2 tablespoons light Soy sauce

  • 0.5 cup finely shredded Chinese cabbage white

  • 1 cup bean sprout

  • 1 tablespoon raosted sesame seed


  • 1.

    Gently pull rice noodle strips apart.

  • 2.

    Heat the oil in a hot wok and stir-fry onions, shallots and ginger for 3 minutes.

  • 3.

    Add noodles and stir-fry for 4 minutes or until noodles begin to soften.

  • 4.

    Add combined soy sauces and stir-fry for 2 minutes.

  • 5.

    Finally, add cabbage and bean sprouts and stir-fry for 1 minute.

  • 6.

    Arrange noodles on a platter, sprinkle with sesame seeds and serve immediately.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Scott119Report
yum yum