Hokkien Char Recipe
 Fried Yellow Noodles - Hokkien Style

Ingredients:

455 g/ 1 lb
225 g/8 oz
455 g/1 lb

225 g/ 8 oz
225 ml/ 8 fl oz
1/2 tsp
225 g/ 8 oz
455 g/ 1 lb
4 cloves
4 tbsp
2
1 tbsp
6 stalks

 

fresh yellow noodles
bee hoon (rice vermicelli)
belly pork
water for pork stock
prawns
water
salt each for pork and prawn stock
fresh cuttlefish
bean sprouts
garlic
cooking oil
eggs
light soy sauce
koo chye (garlic chives)
dash of pepper
 

Method:

1. Bland noodles and drain.

2. Soak rice vermicelli in cold water and drain.

3. Cover belly pork with water and boil with 1/2 salt until cooked. Save pork stock and shred finely pork.

4. Shell and devein  prawns. Prepare prawn stock in 225 ml/ 8 fl oz water. Add 1/2 tsp salt. Put prawn aside.

5. Clean cuttlefish. Remove ink bag and spine. Blanch and slice coarsely.

6. Nip roots of bean sprouts.

7. Grind or pound garlic to a pulp.

8. Heat oil and fry garlic until light brown. Add pork and stir-fry.

9. Add noodles and rice vermicelli and mix well. At intervals pour a little pork/ prawn stock to soften them.

10. Crack in eggs and keep stirring. Add bean sprouts, prawns, cuttlefish and light soy sauce and stir-fry evenly.

11. Cut garlic chives into lengths of 2.5 cm/ 1 inch and add to mixture. Give 1-2 turns of the spatula, sprinkle pepper and serve.

Note: Divide all ingredients into 2 lots and fry twice.