Prep 15 mins
Cook 15 mins
This is one of my favourite Malaysian recipes. This dish is best made just before serving.
- 600 g hokkien noodles
- 2 eggs, beaten
- 1 tablespoon water
- 60 ml vegetable oil
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, crushed
- 4 small fresh red chilies, seeded,sliced
- 2 teaspoons sugar
- 200 g red capsicums, seeded,sliced
- 150 g green capsicum, seeded,sliced
- 4 green onions, sliced
- 100 g shredded Chinese cabbage
- 400 g Chinese barbecue pork, sliced
- 80 ml ketjap manis
- 60 ml oyster sauce
- Rinse noodles under hot water; drain.
- Transfer to a large bowl, separate with a fork (being careful not to break them).
- Heat a large oiled non-stick pan; pour in half the combined eggs and water.
- Swirl pan to make a thin omelette; cook until just set.
- Transfer omelette to board, roll tightly, cut into thin strips.
- Repeat with remaining egg mixture.
- Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
- Add vegetables; stir-fry until cabbage is just wilted.
- Remove vegetables from pan.
- Heat remaining oil in same pan; stir-fry noodles 2 minutes.
- Add vegetables, pork and combined sauces; stir-fry until heated through.
- Serve sprinklered with omelette strips.
Great, tasty recipe and very easy to throw together. I had some Chinese BBQ Pork in the freezer that needed using up and this worked perfectly in your recipe. The pork defrosted on the bench while I was cutting the veggies. This time around I used garlic, chilli and ginger from a jar and forgot the sugar. Yum, thanks Terese.
Really easy and really really yummy. I cooked it up with chicken and prawns and also added coriander to the herbs and it was sensational. Having lived in Malaysia for 3 years this was really really close to the real deal! Definitely a family favourite!
How can you go wrong with hokkein noodles and char sui?? This is a wonderful and simple recipe, we loved it. I left the seeds in my birds eye chillies as we like it hot and also used a juilienned carrot rather than capsicum. Would probably increse the wong bok next time as I just love it coated with that yummy sauce! Only thing I did differently was to soak my noodles in hot water for a few minutes, which meant I didn't have to remove the veggies from the wok; just added noodles, pork, sauces and we were done! Thanks for a great recipe.