Recipe by Terese
This is one of my favourite Malaysian recipes. This dish is best made just before serving.
Top Review by Jewelies
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.
- 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
Directions See How It's Made
- 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.