Hokkien Fried Noodles Recipe - Cooking Index
Hokkien Fried Noodles Recipe - Cooking Index
| Cooking Sauce | ||
| 1 cup | 237ml | Chicken broth |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Chili garlic sauce |
| 1 teaspoon | 5ml | Sesame oil |
| 1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
| Noodles | ||
| 5 oz | 142g | Fresh Chinese egg noodles |
| 1/2 oz | 14g | Dried rice vermicelli (beehoon) |
| Cooking | ||
| 2 tablespoons | 30ml | Cooking oil |
| 1 tablespoon | 15ml | Minced garlic |
| 1 teaspoon | 5ml | Minced ginger |
| 1 | Green onion - julienned | |
| 1/4 lb | 113g / 4oz | Boneless skinless chicken - thinly sliced |
| 1/4 lb | 113g / 4oz | Medium raw shrimp - shelled, deveined, |
| And cut in half lengthwise | ||
| 1/4 lb | 113g / 4oz | Firm white fish - (optional) |
| = (such as sea bass, sliced) | ||
| 1 | Fresh red jalapeño chili - julienned | |
| 1/4 cup | 27g / 1oz | Julienned carrot |
| 3 | Baby bok choy - sliced | |
| 1 | Chinese cabbage leaf - sliced | |
| 1 | Egg - lightly beaten | |
| Chicken broth - (optional) | ||
| Cilantro sprigs |
In a small bowl, combine cooking sauce ingredients.
In a large pot of boiling water, cook egg noodles for 2 minutes; drain, rinse with cold water, and drain again. Soak rice vermicelli in warm water for 5 minutes; drain.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, and green onion; stir for 1 minute. Add chicken, shrimp, and fish (if used); cook 2 minutes longer. Reduce heat to medium.
Add chili, carrot, bok choy, cabbage, cooking sauce, noodles, and rice vermicelli. Stir well to coat noodles, then cook until vegetables and noodles are tender, 4 to 5 minutes. Stir in egg. If pan appears dry, add a few spoonfuls of chicken broth. Garnish with cilantro sprigs.
This recipe yields 4 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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