(serves 4-6)
Hokkien noodles are not a new dish on my blog, but i thought i would update my stir-fry recipe because i realised my last few recipes came with no quantities of sauce ~ which is typically how asian mothers teach! However, I have come to realise this is not always the most helpful and have also put this on with a greater proportion of vegetables than in the past to promote eating more veggies! :) These are all easily accessible ingredients and are based on the staples at our house, except for the fish cake - which i added in because we often have it at the Cheng household and i guess this makes it vegetarian - kind of? If not, it's at least lighter than other meats!
Prep time: 20 min
Cooking time: 20 min
1 broccoli
2 carrots
1 yellow capsicum
1 red capsicum
1 brown onion
180g fish cake
1kg Hokkien noodles
1/2 T sesame seeds, toasted (to serve)
coconut oil
Sauce
3 T dark soy sauce
3 T light soy sauce
1 T kecap manis (sweet soy sauce)
1 tsp sesame oil
Method
1. Prepare the ingredients by washing and cutting the broccoli into small florets, and the carrots into thin semi-circles.
2. Thinly slice the capsicum and onion into strips.
NB. This gets rid of the oil that is used to keep it from sticking in the packet.
5. Prepare the sauce in a bowl by combining the dark and light soy sauce, kecap manis and sesame oil.
6. Heat a wok on medium heat and add 1T coconut oil. Add in the capsicum and onion and stir-fry for 3-5 minutes until soft. Set aside.
7. Add in the broccoli and carrots with 2 T water. Cover and steam for 2 minutes. Set aside.
8. Clean and dry the wok. Heat it again on medium heat and add 1 T coconut oil. Add in the fish cake and stir-fry for 2 minutes, then add in the noodles and stir-fry for 2-3 minutes until they are starting to soften.. Add in half the sauce and keep tossing the noodles until well-coated. Add in the vegetables and the remaining sauce and toss for another 3 minutes over medium heat.
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