serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Everyday Eats
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 500 g Hokkien noodles
- 1 tbsp grapeseed oil
- 1 eschallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 long chilli, finely chopped
- 3 lap cheong (Chinese sausage), finely diced
- 1 bunch Chinese broccoli (250 g) stems roughly chopped, leaves torn
- 700 ml chicken stock
- 1 tbsp light soy
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine
Instructions
1. Prepare a large saucepan of boiling water, then add the Hokkien noodles and agitate the noodles to loosen in the hot water. Drain well with a colander and set aside.
2. Heat the oil in a large frying pan or wok. Add the eschallot and garlic and cook for 1 minute, or until fragrant. Add the chilli, lap cheong and Chinese broccoli stems and stir-fry for 1-2 minutes, or until the lap cheong is golden. Add the Hokkien noodles and the remaining ingredients.
3. Bring to a rapid simmer and cook for 2-3 minutes, or until the stock has reduced to a thickened sauce consistency. Remove from the heat. Divide the lap cheong noodles between plates and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Everyday Eats
