There are a variety of ways in which noodles can be cooked and enjoyed. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- For the noodles:
- 250 g flat rice noodles (hor fun)
- thick soy sauce (adequate)
- For the seasoning (mix together):
- 1 tsp light soy sauce
- 2 tbsp oyster sauce
- 1/4 tsp thick soy sauce
- 1/2 tsp chicken stock powder
- a dash ground black pepper
- salt and sugar to taste
- 400 ml fresh chicken or pork stock
- For the stir-frying:
- sesame oil for frying
- 1/2 tsp garlic (chopped)
- 2 prawns (medium-large)
- 50 g garoupa fish fillet (sliced)
- 2 stalks Hong Kong choy sum (mustard greens)
- cornflour (mixed with water for thickening)
- Heat a non-stick wok with some oil over high heat to get the ‘wok hei’ effect (essence imparted by the wok when stir-frying over high heat). Add the flat rice noodles and thick soy sauce. Toss briskly until fragrant. Dish out onto a serving plate.
- Mix seasoning ingredients together and set aside. Heat wok with some sesame oil and fry garlic until aromatic. Add the combined seasoning ingredients, prawns and fish fillet and fry for a few minutes. Add choy sum and stir-fry briefly until cooked through. Adjust the thickness of the sauce with the cornflour mixture, then pour everything over the prepared flat rice noodles. Sprinkle noodles with chopped spring onions and serve hot.