FRIED HOKKIEN NOODLES
Long strands of noodles are a symbol of longevity to the Chinese and are often eaten on birthdays. These yellow Hokkien wheat noodles are favorites for frying.
14 oz (400 g) pork or chicken, finely sliced
2 cloves garlic, chopped
1 teaspoon sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
15 oz (450 g) package fresh Hokkien noodles
7 tablespoons oil
2 eggs, lightly beaten
3 slices fresh ginger root, peeled and chopped
8 oz (250 g) shrimp, peeled and deveined
6 dried Chinese mushrooms, soaked, stems discarded, caps sliced
3 talks celery, sliced diagonally, or 2 small cucumbers,
Peeled, seeded, cut in two lengthwise and sliced or some green beans, sliced diagonally
8 oz (250 g) bean sprouts, washed and trimmed
5 oz (150 g) shredded bamboo shoots, drained (optional)
Salt to taste
Sliced green onions or fresh coriander leaves, chopped
Mix the meat with the garlic, sherry, soy sauce and cornstarch and set it aside.
Rinse the noodles in boiling water to untangle and soften them. Drain and set them aside.
Heat 1 tablespoon of oil in a pan and make a thin omelette with the 2 lightly beaten eggs. Roll up, slice into fine strips and set aside.
Heat 2 tablespoons of oil in a wok and stir-fry the seasoned meat the set aside.
In a clean wok, heat 1 tablespoon of oil and fry the ginger until it is light brown. Add the shrimp and stir-fry, then the sliced mushrooms, celery, bean sprouts and bamboo shoots. Stir-fry until cooked the set aside.
Heat 3 more tablespoons of oil in the wok. Add the noodles and stir until they are heated through. Add the meat, shrimp, vegetables and salt to taste and toss to mix thoroughly until everything is hot. Add a splash of stock or water if you wish. Serve on a large plate, garnished with sliced green onions or coriander leaves and the sliced omelette.