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Dark Hokkein Noodle

This delicious Dark Hokkein Noodle dish will transport you back to the alleys of Malaysia and bring the authenticity of the street food culture to your kitchen. A fusion of Malay, Indonesian and Indian flavours, this simple dish will win over the whole family. It’s low on spice but big on flavour and the tender noodles and crunchy vegies come together to create beautiful textures. A perfect meal when you are short on time, this delicious stir-fry will be on the table in less than 20 minutes.

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Cooking Time: <15 mins
Dish Type: Stir-fry
Occasion: Dinner for 2
Special Diets: None
Cuisine: Asian
Cut:Collar Butt
Celebrity:Justine Schofield
Blogger: No
Ingredients


2 Tbs vegetable oil
2 cloves garlic, finely chopped
250g pork neck or chicken, finely sliced
100g fish cake sliced into 5 mm thick pieces (optional – available from Asian grocers)
10 medium green prawns shelled, deveined and halved length ways
1/2 medium cabbage, shredded (1cm width) OR equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4 cm pieces
3 Tbs thick soy*
2 Tbs oyster sauce
1 Tbs light soy
500g hokkien noodles
2 cups chicken stock or water


Directions

Heat oil in a medium sized wok and sauté garlic until slightly golden. Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.* Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water. Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.

* If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.

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