Poodle Doodle (Malaysian Noodle Stir-Fry) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle’s …. well, you get the drift. I started making this with a Kwan Du recipe, but don’t think I ever really followed the recipe very closely. We love lots of vegies in our stirfries – feel free to use your favourites. Reheats well in the wok or microwave. Ingredients:
800 g hokkien noodles |
2 chinese sausage (lap cheong, available at asian grocery stores) |
1 tablespoon water |
2 tablespoons olive oil |
1 carrot, sliced |
2 sticks celery, sliced |
1 zucchini, sliced |
1 red pepper, deseeded & membranes removed, sliced |
1/4 cabbage, sliced |
500 g chicken breasts, sliced |
1 onion, sliced |
1 teaspoon gingerroot, grated |
2 garlic cloves, minced |
1 teaspoon sambal oelek |
1/4 cup soy sauce |
2 tablespoons oyster sauce |
2 tablespoons ketjap manis or 2 tablespoons thick soy sauce |
Directions:
1. Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
2. Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
3. Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
4. Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
5. Add noodles and vegetables to wok, stirring to combine.
6. Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.
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