SHANGHAI NOODLE STIR FRY

500g (1 lb) fresh thick Shanghai noodles
2 teaspoons sesame oil
1 tablespoon oil
4 shallots chopped
1/2 Chinese cabbage shredded
1 chicken breast thinly sliced
250 g (8 oz) lean pork loin, thinly sliced
150 g (5 oz) bok choy, chopped
3 tablespoons soy sauce
1 tablespoon hoi sin sauce

Place noodles in a wok or saucepan of boiling water and allow to boil for 5 minutes. Drain and rinse in cold water. Heat oils in a wok. Add shallots and cook for 1 minute. Add noodles and stir fry for 4 minutes. Add remaining ingredients and cook for 5-7 minutes or until they are cooked through. Serve with chili sauce.

Serves 4.

[The New Cook, Donna Hay]