* Exported from MasterCook *
Mum's Hokkien Noodles
Recipe By :Kylie Kwong
Serving Size : 0 Preparation Time :0:00
Categories : noodles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons finely diced ginger
1 tablespoon dry sherry
1 teaspoon cornflour (cornstarch)
1/2 teaspoon white sugar
1 dash sesame oil
1 tablespoon light soy sauce
2 free-range chicken breast fillets -- thickly sliced
on the diagonal
600 g fresh Hokkien noodles -- (11/4 lb)
1/2 bunch choy sum
1/4 cup peanut oil
1/3 cup finely sliced braised dried Chinese mushrooms
1 large white onion -- cut in half and then into thick
wedges
1 medium carrot -- cut into julienne
1 tablespoon oyster sauce
2 tablespoons water
5 spring onions (scallions) -- trimmed and cut into 10
cm (4 in) lengths
To me, Hokkien noodles symbolise childhood in the Kwong household. They take
me back to a time when Mum and Dad were working very, very hard in order to
give me and my two brothers, Paul and Jamie, the best possible education and
opportunities. Because life was so hectic, Mum cleverly taught us how to
cook so that we could help her and Dad with the day-to-day running of the
family. Stir-fried Hokkien noodles with chicken seemed to be the easiest,
most comforting and economical way of feeding a very hungry, growing family.
We each developed our own distinctive style - and now I can't wait until my
niece, Indy, and her two little brothers, Jye and Fin, are old enough and
tall enough to cook their own versions of this Kwong family favourite.
Of course, all our Hokkien noodle dishes are variations of the original
recipe, Mum's. Her Hokkien noodles are very simple: quickly executed and
very delicious.
There was no time for playing around with flavours like I do, because she
had a family to feed, a household to run and work to get done!
Serves: Lunch or supper for 2; part of a banquet for 4-6
Serve with: braised dried Chinese mushrooms
Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce
in a bowl. Add chicken and, using your hands, mix well. Cover and
refrigerate for 1 hour.
Blanch noodles in boiling salted water until 'al dente' - about 4 minutes.
Drain, refresh in cold water, then thoroughly drain again.
Trim ends from choy sum, then cut crossways into three and wash well; drain.
Heat oil in a hot wok until the surface seems to shimmer slightly, then
stir-fry chicken for 1 minute. Add mushrooms, onion and carrot and stir-fry
for 1 minute. Add oyster sauce and water and stir-fry for 30 seconds.
Finally, add noodles, choy sum, spring onions and remaining soy sauce and
stir-fry for about 2 minutes, or until chicken is just cooked through and
noodles are hot. Arrange in bowls and serve immediately.
Cuisine: "Chinese"
Source: "Cooking With Heart And Soul Episode 4: Shellfish"
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Per Serving (excluding unknown items): 584 Calories; 55g Fat (85.2% calories
from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
745mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 11
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
