{"id":13383,"date":"2011-03-30T07:34:57","date_gmt":"2011-03-29T23:34:57","guid":{"rendered":"http:\/\/www.chekyang.com\/musings\/?p=13383"},"modified":"2011-03-30T09:48:18","modified_gmt":"2011-03-30T01:48:18","slug":"re-entering-the-kitchen-stir-fry-noodles","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2011\/03\/30\/re-entering-the-kitchen-stir-fry-noodles\/","title":{"rendered":"Re-entering the Kitchen: Stir-fry Noodles"},"content":{"rendered":"

Some time ago our friend Ann featured her stewed ee fu noodles<\/a> recipe on her blog and that got me interested to try the recipe at home. But alas, I bought the wrong type of noodles and ended up cooking with Hokkien flat noodles instead! Hee hee. Anyway, it was a fun attempt and we quite enjoyed the noodles afterwards.<\/p>\n

\"blog-2011-cooking-OLYP6050-chinese-noodles\"<\/p>\n

So here’s my anyhow humtam stir-fry noodles’ recipe :D<\/p>\n

Ingredients<\/span><\/strong><\/p>\n

\u00a7\u00a0\u00a0\u00a0 Hokkien flat noodles \u2013 300g<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Dried shiitake mushrooms \u2013 4, soak in hot water for 15 minutes, cut into strips. Reserve the soaking liquid.<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Fresh button mushrooms \u2013 1 pack, brushed and sliced<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Enoki (golden mushrooms) \u2013 1 pack, cut away substrate<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Lettuce \u2013 6 leaves, torn into smaller portions<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Carrot \u2013 1 stick, peeled and sliced<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Meat: slice lean pork \/ minced pork \/ chicken fillet strips \/ medium prawns \u2013 80g (marinate the meat, except for prawns, in light soy sauce and pepper)<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Garlic \u2013 3 cloves, diced<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Shallots \u2013 6 bulbs, diced<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Corn starch \u2013 1 tsp<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Oyster sauce<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Light soy sauce<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Pan salt<\/p>\n

\u00a7\u00a0\u00a0\u00a0 White ground pepper<\/p>\n

\u00a7\u00a0\u00a0\u00a0 Olive oil \u2013 2 tbsps<\/p>\n

Method<\/span><\/strong><\/p>\n

1)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Heat up olive oil in a heated wok over medium heat.<\/p>\n

2)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add garlic and shallots to stir-fry until fragrant and lightly brown.<\/p>\n

3)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add carrots and stir-fry briefly.<\/p>\n

4)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add button mushrooms and stir-fry until fragrant and about to soften. Add shiitake, enoki and meat and continue to stir-fry for until meat is cooked.<\/p>\n

5)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add noodles and loosen it up with chopsticks. Dissolve corn starch in the reserved shiitake liquid and pour it over the noodles. Mix quickly. The noodles will absorb the liquid.<\/p>\n

6)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dispense oyster sauce from its bottle by going 2 rounds over the noodles. Add 1 tsp of pan salt and dashes of pepper. Stir well.<\/p>\n

7)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Once the noodles are hot enough, add the lettuce and give the noodles a good stir to just soften the lettuce.<\/p>\n

8)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serve immediately with cut chilli padi dipped in premium light soy sauce.<\/p>\n

 <\/p>\n

Note: I added a bit more water to the noodles during cooking as I like my noodles to have a moist texture. Oh ya, all my recipes serve 2.5 persons – 1.5 for Yang and 1 for me :)<\/p>\n","protected":false},"excerpt":{"rendered":"

Some time ago our friend Ann featured her stewed ee fu noodles recipe on her blog and that got me interested to try the recipe at home. But alas, I bought the wrong type of noodles and ended up cooking<\/p>\n

Read More Re-entering the Kitchen: Stir-fry Noodles<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14],"tags":[],"class_list":["post-13383","post","type-post","status-publish","format-standard","hentry","category-at-home","category-recipes","wpcat-6-id","wpcat-14-id"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/13383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=13383"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/13383\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=13383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=13383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=13383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}