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.