Fried hokkien noodles

By: Rosemary Brissenden
From: South East Asian Food

Long strands of noodles are a symbol of longevity to the Chinese and are often eaten on birthdays. These yellow Hokkien wheat noodles are favourites for frying.

Ingredients

Quantity	Ingredient
400g	pork or chicken thigh fillets, shredded
2	garlic cloves, smashed and chopped
1 teaspoon	sherry
1 tablespoon	soya sauce
1 teaspoon	cornflour
450g	packet fresh hokkien noodles
7 tablespoons	vegetable oil
3 slices	ginger, chopped
250g	raw prawns, shelled and deveined
6	chinese mushrooms, soaked, hard stems removed, and then sliced
3 stalks	european celery, sliced diagonally
or 2	small cucumbers, peeled, seeded, cut in two lengthwise and sliced
or	some french beans, sliced diagonally
250g	beansprouts, washed and tailed
150g	drained shredded bamboo shoots, (optional)
	salt
2	eggs, lightly beaten
	spring onions or coriander leaves, chopped

Method

Mix the meat with the garlic, sherry, soya sauce and cornflour and leave aside.
Rinse the noodles in boiling water to untangle them and soften them a little. Drain and leave aside.
Heat 1 tablespoon oil in a pan and make a thin omelette with the 2 lightly beaten eggs. Roll up and slice into fine strips or shreds and leave aside.
Heat 2 tablespoons oil in a wok and stir-fry the seasoned meat then set aside.
In a clean wok heat 1 tablespoon oil. Fry the ginger until light brown. Add the prawns and stir-fry, then the sliced mushrooms, celery, beansprouts and bamboo shoots. Stir-fry until cooked then set aside.
Heat 3 more tablespoons oil in the wok. Add the noodles and stir until they are heated through. Add meat, prawns, vegetables and salt to taste and toss to mix thoroughly until everything is hot. Add a splash of stock or water to moisten if you wish. Serve on a large plate, and garnish with chopped spring onions or coriander leaves and the shredded omelette.

Tags:: SBS

Fried hokkien noodles

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