Stir-fried noodles, baby shrimp and vegetables in a rich and aromatic hoisin sauce.

(Read the related blog post.)

3½ oz (100g) dried thin wheat noodles

2 tablespoons peanut or canola oil

1 head broccoli—cut into small florets

1 zucchini (courgette)—sliced into thin rounds

1 scallion (spring onion)—thinly sliced on diagonal

2 teaspoons finely grated fresh ginger

2 cloves garlic—minced

5 oz (150g) frozen cooked baby shrimp—thawed

3 tablespoons Chinese soy sauce

2 tablespoons hoisin sauce

1 tablespoon water

¼ teaspoon black pepper

COOK the noodles according to package directions, then rinse under cold water and set aside. MIX together the soy sauce, hoisin sauce, water and pepper in a small bowl. HEAT a wok or large skillet over a high heat, add the oil and stir-fry the broccoli for 3 minutes. ADD the zucchini and stir-fry for 3 minutes more. ADD the garlic and ginger and stir-fry for 1 minute. ADD the noodles, shrimp, sauce mixture and scallion and cook for a minute to thoroughly combine and heat through.

Variations: Replace the baby shrimp with squid, tofu, full-size shrimp, scallops or chicken. Replace the broccoli and zucchini with any combination of snow peas, green beans, bell peppers, bok choy, mushrooms, bean sprouts and cabbage.

Singapore Noodles. This spicy specialty of Singapore uses a mixture of Chinese ingredients and Indian spices to create a distinctive and delicious stir-fried noodle dish.   Sesame Shrimp Noodles. Shrimp, wheat noodles and a selection of tender vegetables in a flavorsome soy and sesame sauce.   Hoisin-Chicken Stir-Fry with Peppers & Baby Corn. Stir-fried chicken strips, green pepper, baby corn and scallion combined with savory-sweet Chinese hoisin sauce.

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