25 June 2012

Fried Black Hokkien Noodles

If you ask me mee goreng and fried black hokkien noodles, which one is easier? I think fried black hokkien noodles is easier compared to the former.

Recipe adapted from Malaysian Hawker Favourites Cookbook by Rohani Jelani

500g fresh Japanese Udon noodles
3 tbsps oil
5 cloves garlic, sliced
150g thinly sliced chicken breast
150g medium fresh prawns, peeled and deveined
150g squid (optional), cut in bite-size (omitted)
3 cups sliced mustard greens or bok choy (I used snow peas and carrots)
1 cup sliced round or Chinese cabbage
sambal belachan, to serve
limes, halved to serve

2.5 tbsps black soy sauce
1 tbsp soy sauce
1 tbsp oyster sauce
2 tsps sugar
1/2 tsp salt (omitted)
1/4 tsp ground pepper
2 tsps cornflour
250ml water

1. To make sauce: mix all the ingredients together in a bowl and set aside.
2. Bring 1.5 litres (6 cups) of water to a boil in a pan. Add the noodles, blanch briefly. Then drain, rinse in cold water and set aside to drain in a colander.
3. Heat the oil in a wok over high heat and stir-fry the garlic until golden brown, about 1 min. Add the chicken and stir fry for 2 mins. Then add the prawns and cook for 1 to 2 mins.
4. Add the sauce and bring to boil.  Add the noodles and stir-fry gently for 2 to 3 mins. Add the vegetables and stir-fry for 2 to 3 mins until slightly wilted but still crunchy.  Remove from the heat and serve with a small bowl of sambal belachan with lime halves on the side.