We’re going crazy for noodles this week! We’ve got curly and thin, crisp and slippery, saucy and dry. No matter how they’re cooked though, they all make for a delicious fast and easy meal. However, although the stir-frying is done in a flash, the biggest challenge with these recipes is getting all the ingredients set up and ready. A lot of the recipes require ingredients within easy reach, many that come into play at once. When you have these lined up and ready to go, the cooking time is speedy. Just a few tosses in the wok and you’re set. Impress your family and guests with your range of noodle dishes that are a sure-fire treat.

KL Hokkien Mee

Condiments:
Shrimp, peeled (allow about 3-4 per person)
Sliced fishcake (allow about 2-3 per person)
4 cloves of garlic, finely chopped
2 handfuls taugeh
250g of thick hokkien noodles

Seasonings:
3 Tbs of dark soy sauce
2 Tbs of light soy sauce
3/4 C (180ml) of chicken stock
2 tsp white sugar
White pepper to taste
1 Tbs cornflour
2 Tbs cold water



Method:
Noodles– prepared according to your packet’s instructions.
Mix cornflour and cold water in a little bowl until smooth and set aside.
Preheat wok over a high flame and add about 2 tablespoons of oil and heat until smoking.
Add shrimps, fishcake and garlic and fry for half a minute. Toss in the taugeh and fry for a further 30 seconds or so.
Add in noodles and give it a quick toss. Add the dark soy sauce and light soy sauce and mix to coat the noodles.
Add stock, sugar, white pepper and and fry to combine. Taste the sauce and adjust the saltiness and sweetness to your preference.
Add in the cornflour/water mixture and toss until the sauce has thickened and the noodles are coated in the gravy.



Spicy Fried Bee Hoon

1/2 packet of bee hoon/vermicelli noodles, soaked in warm water until soft
1 skinless and boneless chicken breast, marinated with soy sauce
1 carrot, julienned
2-3 cloves of garlic, chopped
Handful of chopped Chinese chives

Seasonings:
1 Tbs Oyster sauce
1 Tbs Soy sauce
2 Tbs Sriracha
A little sugar



Method:
In a wok, heat up some oil. When hot, add in chicken and stir-fry until no longer pink.
Add garlic and carrot and fry until cooked. Add in softened vermicelli and some water.
Mix together seasoning and add to the wok. Mix with a chopstick until well distributed.
Fry until cooked add in the chives at the end.

"Noodles fast and furious"

Chicken and Prawn Stir-fry with Noodles

1 Chicken breast, sliced
12 Prawns, shelled
1 Onion, chopped
2 Cloves garlic, chopped
1 Carrot, sliced
1 Cucumber, sliced
6 Baby corn
3 Spring onion, sliced
2 pieces egg noodles
Omelette cut into strips

Seasonings:
2 Tbs light soy sauce
1 tsp sesame oil
1 tsp fish sauce



Method:
Prepare egg noodles as per package instructions.
In a wok, heat up some oil. Add in the chicken and cook till almost done, then add in the prawns till just pink.
Add in the garlic, onions, carrot, baby corn and spring onion.
Cook till vegetables are soft. Add in soy sauce, sesame oil, and fish sauce and toss to coat.
Top the stir fry on egg noodles and serve with strips of egg.



Cantonese Fried Yee Mee

300 gm Yee Mee
70 – 100 gm Beef , thinly sliced
6-8 Prawns
3 cloves Garlic
1 Egg
4 stalks Sawi

Marinade:
1 tsp Corn Flour
2 tsp Soy Sauce
White Pepper

Slurry:
1 Tbs Oyster Sauce
1 Tbs Soy Sauce
2 Cups Homemade Chicken Stock
Sugar
1 Tsp Cooking wine
1 Tbs Corn Flour
2 Tbs Water



Method:
Mix beef with the marinade. Make the slurry.
Heat the wok. Add in some cooking oil and pan fry the yee mee noodles for a minute then set aside.
Next add in garlic and sauté till lightly brown. Add in the marinated beef and prawns and stir-fry for a minute.
Add in slurry and bring to boil. Put in stalks of vegetables and add in thickening agent. Check the seasoning. Turn off the heat and add in the egg. Pour the gravy on to the fried yee mee noodles.

Latest Comments