Poodle Doodle (Malaysian Noodle Stir-Fry)

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

Directions

1. Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
2. Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
3. 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.
4. 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.
5. Add noodles and vegetables to wok, stirring to combine.
6. Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.