Thursday, December 07, 2006

Shanghai-style Noodles with Barbecue Pork and Chicken and Broccoli

I picked up some Chinese barbecue pork yesterday at the T&T Chinese Supermarket, ostensibly to try it, and to use up the fresh Shanghai-style noodles I purchased last week. With this, I bought some broccoli, and decided to add some fresh basil to the dish at the end. Really, you could add almost any kind of vegetable, bell peppers would be good. The dish was tasty, a good lunch.

Shanghai-style Noodles with Barbecue Pork and Chicken and Broccoli
fresh Shanghai-style noodles
Chinese Barbecue Pork
Chicken thighs, cooked
Broccoli, 10-15 florets
2 star anise
2 garlic cloves, minced
1/2" piece ginger, minced
1 Tbsp alcohol
8-10 fresh basil leaves
oil for frying

Cook noodles according to package. Cut up broccoli into small florets. Mince garlic and garlic. Cut up barbecue pork and cooked chicken thighs into small pieces.

Heat oil in a large non-stick frying pan or wok. Add ginger, garlic and star anise, and stirfry for a couple of minutes. Add dash of alcohol. Add the meat, and cook till warm (you don't need to cook this long, as it is already done). Add the broccoli florets and cook till tender, 2-3 minutes. Add cooked noodles and stir to combine. Serve, and enjoy.

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