About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, November 20, 2013

BLACK HOKKIEN NOODLES

 

BLACK HOKKIEN NOODLES

 
500gm fresh yellow noodles
 
150gm chicken meat,thinly sliced
 
150gm prawns,shelled
 
150gm sawi(mustard green)

2 cloves garlic,chopped finely

3 tbsp oil

Sauce

21/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp sugar
1/2 salt or to taste
1/4 ground pepper
2 tsp cornflour
1 cup water

1. Mix all the sauce ingredients together in a bowl and set aside. Put 11/2 litre water to boil in a pan . Add the noodles,allow the water to come back to boil and blanch for 3 to 4 mints or until the noodles are tender. Drain in a colander

2. Heat oil in a wok and fry the garlic until golden brown . Add the chicken and prawns and stir fry over high heat for 2 mints,pour in the sauce mix and bring to boil. Slip in the noodles and cook on high heat for 5 to 7 mints.

3. Add the vegetables and stir fry for 2-3 mints.While still keeping the pan over high heat. Dish out. And serve hot



 
 


2 comments:

  1. I have tried your black hokkian noodle dish and it was excellent. Can I please ask you to post recipes for Char Kway Theow and Mee Goreng. Thanks so much for sharing your talents.

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