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Surf-and-Turf Black Pepper Shanghai Noodles
This recipe moves quickly, so it's helpful to have all the ingredients prepped before you start. Look for KaMe Hokkien Stir-Fry Noodles in the international aisle. This recipe was adapted for “fresh" from “Myers + Chang at Home" by Joanne Chang with Karen Akunowicz.
1/2 cup oyster sauce
1/2 cup water
1 1/2 Tbsp. reduced-sodium soy sauce
1 Tbsp. black pepper
1 1/2 tsp. dark brown sugar
1/4 cup juice from 2 limes, divided
1 Tbsp. fish sauce
1 Tbsp. granulated sugar
1 (14.2-oz.) bag KaMe Hokkien Stir-Fry Noodles or 12 oz. dried linguine
1/4 cup vegetable oil, divided
1 lb. top round sirloin or strip steak, thinly sliced into 2"-long strips
3 bell peppers (assorted colors), seeded and cut into matchsticks
1 small yellow onion, thinly sliced
2 bunches chives, cut into 2" pieces
1 cup bean sprouts
1 Tbsp. finely chopped fresh ginger from a 1" knob
1 garlic clove, thinly sliced
20 medium raw shrimp, peeled and deveined
2 Tbsp. unsalted butter
Roasted, unsalted peanuts and fresh cilantro leaves, for serving
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Surf-and-Turf Black Pepper Shanghai Noodles

Surf-and-Turf Black Pepper Shanghai Noodles

Surf-and-Turf Black Pepper Shanghai Noodles
  • Servings:Serves 4 to 6
  • Prep Time:35 minutes
  • Cook Time:20 minutes
1. To make the sauce, bring oyster sauce, water, soy sauce, pepper, and brown sugar to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low and whisk until sauce is thick enough to coat the back of a spoon, 1 to 2 minutes. Remove from heat and whisk in 2 tablespoons lime juice, the fish sauce, and granulated sugar. Set aside.
2. Cook noodles in a large pot of boiling water until al dente, 3 to 4 minutes for fresh and about 10 minutes for dried; drain, then rinse with cold water. Set aside.
3. Heat 2 tablespoons oil in a wok or large heavy-bottomed skillet over high until just smoking. Add half of beef and cook, stirring quickly, until just beginning to brown. Add half each of peppers, onion, chives, bean sprouts, ginger, and garlic and toss until vegetables begin to soften, about 4 minutes. Add half of shrimp and cook, stirring, 1 more minute.
4. Use a slotted spoon to transfer mixture to a large plate. Stir half of sauce into juices left in wok and bring to a boil. Whisk in half of butter, then stir in half of noodles. Return beef, vegetables, and shrimp to wok and toss until well coated with sauce, about 2 minutes. Divide among two or three bowls and set aside.
5. Working quickly, repeat with remaining oil, beef, vegetables, shrimp, sauce, butter, and noodles, then divide among two or three more bowls. Drizzle bowls with remaining 2 tablespoons lime juice, top with peanuts and cilantro, and serve.
Source: Hannaford fresh Magazine, January-February 2022