Prep 30 mins
Cook 15 mins
My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle’s …. well, you get the drift. I started making this with a Kwan Du recipe, but don’t think I ever really followed the recipe very closely. We love lots of vegies in our stirfries – feel free to use your favourites. Reheats well in the wok or microwave.
- 800 g hokkien noodles
- 2 Chinese sausage (lap cheong, available at asian grocery stores)
- 1 tablespoon water
- 2 tablespoons olive oil
- 1 carrot, sliced
- 2 sticks celery, sliced
- 1 zucchini, sliced
- 1 red pepper, deseeded & membranes removed, sliced
- 1⁄4 cabbage, sliced
- 500 g chicken breasts, sliced
- 1 onion, sliced
- 1 teaspoon gingerroot, grated
- 2 garlic cloves, minced
- 1 teaspoon sambal oelek
- 1⁄4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons ketjap manis or 2 tablespoons thick soy sauce
- Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
- Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
- Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
- Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
- Add noodles and vegetables to wok, stirring to combine.
- Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.
I didn't have time to look for the "poodle doodle" sausage so I may have been missing an essential flavour for this dish but it was so tasty anyway. A nice mix of sweet, salty, hot spicy and aromatic from the ginger. I used all the veg listed plus choko and mushroom. Made for "Add More Veggies" challenge, ZWT4.