Since this is my first recipe contribution to Sassy Mama, I am going back to my Chinese roots and serving up a dish of noodles. Noodles are so great to serve the family as they cook in minutes, (whether stir-frying or in soup), and you can add a variety of meat and vegetables and most kids won’t blink an eye. This recipe can also be adapted by changing the meat to include seafood (perhaps prawns and squid), or chicken. Vegetarians can substitute meat for firm, crispy tofu and more choi (veggies). This is also light enough for hot summer nights. Stir in a spoonful of your favourite chilli sauce for a kick of spiciness. If your kids are like mine, they will be coming back for seconds!
Hokkien Noodles, Hong Kong Style with Char Siu & Garlic Chives
(Serves 4 small or 2 hungry)
The larger supermarkets in Singapore usually have a section which sells fresh noodles, be it udon, ho fun, egg mein, Hokkien, or Shanghai style. Char Siu and roast duck can be found at BBQ meat shops in the cooked food sections of local markets, or in BBQ meat restaurants, where you buy quantities according to the price you want to pay. This recipe uses around $2-4 of Char Siu.
1 pack (600 grams) of oiled egg (Hokkien) noodles
¾ cup of Char Siu
1 bundle of garlic chives
2 cups beansprouts
1 tablespoon of minced garlic
1 tablespoon each of light soya sauce and oyster sauce
2 teaspoons of dark soya sauce
1. Wash and prepare all your veggies. Give the beansprouts a good rinse, and chop the garlic chives into 2 inch lengths, discarding the last part – the woody stem, not the bulbs.
2. Slice the Char Siu into thin matchsticks, if you can be bothered. This is more of a presentation thing, but go ahead and keep it chunky if you prefer!
3. Blanch the noodles in boiling water for 60 seconds, breaking them up with chopsticks. Drain and leave aside.
4. Heat up a little oil in your pan or wok on a high temperature and add the garlic. When the garlic begins to sizzle, toss in the Char Siu and give it a quick fry for 1-2 mins.
5. Add the noodles and toss, mixing well. Stir-fry for 2 minutes then add the beansprouts and garlic chives. Add the sauces and keep tossing and stir-frying well. Cover with a lid for 3 minutes until the chives have softened a little, and then serve.
A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon works as an English teacher in a local school. In her free time, Sharon can be found eating, or with her head in a recipe book. While she enjoys cooking, she has very little patience for long, complicated recipes and has made laziness her virtue by adapting most recipes to 30 minutes or less. When not thinking about, or making food, Sharon spends her time on her island (Cheung Chau), usually at the beach. With a large cocktail in her hand. Follow Sharon on her blog Jasmine and Ginger or on Twitter @jasmine_ginger.