Hokkien Fried Noodles
Hokkien fried noodles is a popular, saucy and tasty street food in Malaysia. Typically, this stir-fry dish is made with thick dark soy sauce.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- Some extra virgin olive oil (for pan frying)
- 8 tbsp extra virgin olive oil
- 1 kg skinless and boneless chicken breasts (trimmed and thinly sliced)
- 1 kg raw king prawns (peeled with tails intact)
- 3 clove garlic (minced)
- 2 cm ginger (peeled and finely grated)
- 500 g gluten free Pad Thai rice noodles (or any gluten free rice noodles)
- 2 bunches choy sum (washed and cut into 8cm in length)
- 1 red capsicum (halved, deseeded and thinly sliced)
- 1 yellow capsicum (halved deseeded and thinly sliced)
- 3 tbsp medium dry sherry
- 1 tbsp corn starch ((or potato starch) mixed with 1/4 cup water)
- 250 ml water
- 6 tbsp gluten free kecap manis
- 3 tbsp blackstrap molasses
- 2 tbsp gluten free oyster sauce
- 1 tbsp sesame oil
- 2 tbsp medium dry sherry
- 1 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 2 tsp corn starch (or potato starch)
- 1 tsp ground white pepper
- 1/2 tsp salt
- 2 tsp corn starch (or potato starch)
- 2 tbsp medium dry sherry
Instructions
- 1
Combine chicken with marinade in a large bowl and mix well.
- 2
Combine prawns with the prawns marinade in a large bowl, toss and mix well.
- 3
Prepare and mix the sauce ingredients in a separate bowl.
- 4
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the pot for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
- 5
Heat up a medium pot half filled with water, add 2 tablespoons of extra virgin olive oil, then blanch the choy sum on low heat for around 2 minutes or until choy sum turns bright green, drain water and set aside.
- 6
Heat up the non-stick wok with some extra virgin olive oil, stir-fry the chicken on medium to high heat for 3 minutes or until just cooked. Remove chicken and set aside. Discard chicken juice. Clean wok with kitchen paper towel.
- 7
Heat up the non-stick wok again with some extra virgin olive oil, pan fry the prawn for 2 minutes on each side or until prawns are just cooked. Remove and set aside. Clean wok with kitchen paper towel.
- 8
For stir-frying and combining the dish, heat up the non-stick wok with 6 tablespoons of extra virgin olive oil, add garlic and ginger, stir-fry until lightly golden on low heat. Add the red and yellow capsicums and return the chicken and prawns to the wok. Add the sauce, toss and mix well.
- 9
Then return the noodles and add in the corn starch mixture plus water, stir-fry for another 5 minutes on medium to high heat or until the noodles are soft and ingredients are mixed through. Lastly, add in the cooked choy sum and stir and mix well. Turn off the heat.