 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is one of my favourite Malaysian recipes. This dish is best made just before serving. Ingredients:
600 g hokkien noodles |
2 eggs, beaten |
1 tablespoon water |
60 ml vegetable oil |
2 tablespoons grated fresh ginger |
4 cloves garlic, crushed |
4 small fresh red chilies, seeded,sliced |
2 teaspoons sugar |
200 g red capsicums, seeded,sliced |
150 g green capsicum, seeded,sliced |
4 green onions, sliced |
100 g shredded chinese cabbage |
400 g chinese barbecue pork, sliced |
80 ml ketjap manis |
60 ml oyster sauce |
Directions:
1. Rinse noodles under hot water; drain.
2. Transfer to a large bowl, separate with a fork (being careful not to break them).
3. Heat a large oiled non-stick pan; pour in half the combined eggs and water.
4. Swirl pan to make a thin omelette; cook until just set.
5. Transfer omelette to board, roll tightly, cut into thin strips.
6. Repeat with remaining egg mixture.
7. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
8. Add vegetables; stir-fry until cabbage is just wilted.
9. Remove vegetables from pan.
10. Heat remaining oil in same pan; stir-fry noodles 2 minutes.
11. Add vegetables, pork and combined sauces; stir-fry until heated through.
12. Serve sprinklered with omelette strips.
|
|