Ingredients:

• 2 bundles Shanghainese noodles (approximately 300g)
• 1 spring onion, topped and tailed (approximately 160g)
• 20g dried shrimps
• 2 Tbsp oil

Sauce Mix:

• 1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
• 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
• 2 tsp sugar

Lee Kum Kee Double Deluxe Soy Sauce 500ml

£3.30

Add to Cart

Lee Kum Kee Premium Dark Soy Sauce 500ml

£2.10

Add to Cart

Method:

1. Wash the spring onions, dry it and roughly chop the top and tail.
2. Put oil in a wok, over a low heat, once the oil is slightly sizzling. Add the spring onion whites and fry until golden brown, set aside.
3. Put the spring onion green and dried shrimps into the wok, fry over a low heat until darkened.
4. Then add the spring onion white and sauce mix into the wok, stir well and remove from heat.
5. Cook the noodles as per packet instruction and drain all the hot water.
6. Put a generous amount of spring onion sauce on top of the noodle and mix well.