Laksa

Cantanese Stir Fried Noodle

Ingredients

300g yellow noodles or flat rice noodles
70g chicken meat, sliced
A few thin slices of fish cakes
A few thin slices of imitation crab meat
1 T oil
A few drops of sesame oil
1 t chopped garlic
1 egg
3 stalks mustard greens, cut into 5 cm lengths
1 king oyster mushroom

Chicken Marinade

pinch of salt
1/2 t corn flour
Dash of pepper
1 t egg white
1 t oil

Seasoning

1 T oyster sauce
1 T light soy sauce
2 cups fresh chicken stock
1 t sugar
1/4 t salt
1 t Shao Hsing Hua Tiao wine

Thickening

1 T corn flour
2 T water

Directions

Put the noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside. ( If using kueh teow add a bit of light soy sauce)

Lightly season chicken pieces with chicken marinade.

Heat oil in a wok and saute garlic until lightly golden.

Add in mushroom. Fry well, then add in marinated meat. Then add in seasoning and bring to a boil. Put in mustard greens. When mustard green is soften add in thickening.

Pour the gravy over the noodles. Serve immediately.

Cha Jiang Mien

Ingredient:

1 T peanut oil
sesame oil
1 lb ground meat
2 T rice wine
1/4 cup brown-bean sauce
2 scallions finely chopped
1 t sugar
1/2 cup chicken stock
1 lb fresh egg noodles

Garnished:
1 medium cucumber (peel and slices in 1/8 inch)
1 T finely chopped garlic
3 scallions (cut in 2 inch lengths and finely shredded)

Directions
Cook the fresh noodle in boiling water. Drain the noodles through a colander. Place them in a deep serving bowl and toss them with some sesame oil. Set a side.

Heat peanut oil in a wok, stir-fry for 2-3 minutes or until it browns lightly.
Add wine, brown-bean sauce, chopped scallions and sugar, mix well, and pour in the chicken stock.
Bring to a boil and cook rapidly over moderate heat for 8-10 minutes, stirring constantly, until all the stock has evaporated.

Pour the meat sauce on top of the noodle. Serve.