Longevity black pepper Shanghai noodles
TODAY Show: Joanne Chang cooks traditional Lunar New Year foods on February 19, 2015.
Samantha Okazaki / TODAY
print recipe
Rating:
5.0 (1 rated)

Ingredients

  • Ingredients

    • 4 tablespoons oyster sauce
    • 1 tablespoon low sodium soy sauce
    • 1 tablespoons sweet soy sauce
    • 2 teaspoons black pepper
    • 1/2 cup water
    • 6 tablespoons canola oil
    • 1 cup sliced red and green peppers
    • 1/2 cup garlic chives
    • 1 inch knob of ginger, finely julienned
    • 1 garlic clove, minced
    • 6 ounces beef, sliced thin into matchstick pieces
    • 4 ounces shrimp, deveined
    • 1 pound wheat noodles (“shanghai noodles”) blanched and shocked
    • 1 cup bean sprouts
    • A few cilantro springs
    • 1/4 lime wedge

Preparation

Whisk together oyster sauce, soy, sweet soy, pepper and water in a small bowl and set aside.

In a wok heat 3 tablespoons oil until hot and shimmering. Add peppers, chives, ginger, garlic, beef and shrimp and stirfry over high heat for about a minute until meat starts to cook and peppers brighten in color. Remove from heat and add another 3 tablespoons of oil to the wok and add the cooked noodles. Stir for a few seconds and add the sauce. Stir the sauce and the noodles for a few seconds to coat the noodles and add the peppers and beef and shrimp. Cook stirring constantly for a few minutes. Add the bean sprouts and stir for a few seconds. Remove from heat, top with cilantro and a squeeze of lime and serve immediately.