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HokkienMee
Ingredients
HokkienMee
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
600 g hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
80 ml ketjap manis
60 ml oyster sauce
Method
Rinse noodles under hot water; drain. Transfer to a large bowl,
separate with a fork (being
careful not to break them).
Heat a large oiled non-stick pan; pour in half the combined eggs
and water. Swirl pan to
make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips.
Repeat with remaining egg
mixture. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry
ginger, garlic, chilli and
sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted. Remove vegetables
from pan. Heat
remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, pork and combined sauces; stir-fry until heated
through. Serve
sprinklered with omelette strips.
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