Stir fried two noodles (hokkien mee)
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Stir fried two noodles (hokkien mee)
  Fried    Noodles    Fish    Pasta  
Last updated 6/12/2012 1:24:57 AM. Recipe ID 58699. Report a problem with this recipe.
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      Title: Stir fried two noodles (hokkien mee)
 Categories: Meats, Fish, Pasta
      Yield: 4 Servings
           Stephen Ceideburg
      1 c  Water
      1 c  Basic Chicken Stock
      1 tb Light or dark soy sauce
    1/2 lb Pork shoulder, in one piece
    1/4 lb Squid, cleaned and cut up
    1/4 lb Raw shrimp in the shell
      2 tb Oil or lard
      3    Unpeeled cloves garlic,
      6 oz Thin egg noodles, boiled,
           -drained, and tossed in a
      1 tb Oil
      4 oz Thick rice sticks (see
           -Note), soaked and drained
      2 c  Bean sprouts
    1/4 c  Chinese chives or garlic
           -chives, cut into 1-inch
  This is a favorite street snack among the Chinese in many Southeast
  Asian cities. Hokkien is the local pronunciation of Fujian (Fukien)
  province in southeast China, the origin of many Chinese emigrants
  over the years. In a typical noodle-vendor's stand, the pork and
  shellfish are cooked in a stock that simmers for hours, picking up
  more flavor all the time. In this home version, the extra flavor
  comes from reducing the stock after cooking the meats.
  1. In a small saucepan combine water, stock, soy sauce, and pork.
  Bring to a boil, reduce heat, and simmer until meat is tender. Remove
  meat and set aside. Return stock to a boil. Add squid and cook 30
  seconds. Remove and set aside. Cook shrimp 2 to 3 minutes. Drain and
  set aside, reserving stock. Peel shrimp and devein if necessary. (For
  additional flavor, add shrimp shells to stock and simmer 10 minutes
  2. Bring stock to a boil and reduce by half. Strain stock. (The
  recipe may be prepared to this point several hours ahead.)
  3. Slice pork into bite-sized pieces. In a wok or large skillet, heat
  oil or lard and garlic to near smoking. Remove and discard garlic
  cloves when they brown. Add noodles and rice sticks and stir-fry
  until they are lightly browned in places. Add stock, cover, and cook
  2 minutes. Remove cover, add pork, squid, shrimp, and bean sprouts,
  and continue stirring and cooking until noodles have absorbed' most
  of the liquid, about two minutes. @1'transfer to serving platter and
  garnish with Chinese chives.
  Serves 4 with other dishes.
  Note: The authentic rice noodle for this dish is a thicker rice stick
  called laifen in China and pancit luglug in the Phil- ippines, but
  ordinary thin rice sticks may be used.
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN

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Recipe ID 58699 (Apr 03, 2005)

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