Wok-fried Noodles

Fried Rice Stick Noodles with Chicken

1 lb (500 g) Chinese broccoli or regular broccoli (see note)

5 tablespoons oil

12 oz (350 g) dried rice stick noodles (kway teow or hofun), soaked in water for 10 minutes and drained

1 tablespoon dark soy sauce

1 large egg, beaten

3 cloves garlic, chopped

8 oz (250 g) chicken or pork, thinly sliced, or shrimp, shelled and deveined

1 tablespoon yellow bean paste

1 to 2 tablespoons fish sauce

1 ¹/₂ cups (375 ml) chicken stock

1 tablespoon cornstarch mixed with 2 tablespoons water

¹/₃ teaspoon ground white pepper

1 Cut the broccoli into lengths. Peel the tough stems and cut to the same size as the leafy portions.
2 Heat 2 tablespoons of the oil in a wok over high heat. Add the noodles and soy sauce and stir-fry for about 30 seconds. Push the noodles to the sides of the pan and add the egg. Stir the egg and noodles together and transfer to a serving platter.
3 Add the remaining oil to the same pan and heat. Add the garlic and stir-fry until golden, then stir-fry the meat until it changes color. Stir in the bean sauce and the fish sauce.
4 Stir in the greens, chicken stock, and cornstarch mixture, and continue cooking and stirring until the sauce is transparent. Pour the mixture over the noodles and sprinkle with the ground white pepper.

Chinese broccoli, also known as kailan or Chinese kale, has long, narrow stems and leaves, and small edible flowers. The stems are the tastiest part while the leaves are slightly bitter and are often discarded. Chinese broccoli is available fresh in Asian markets. Substitute with broccoli stems or broccolini.

Serves 4
Preparation time: 15 mins
Cooking time: 10 mins

Wok-fried Rice Vermicelli

8 cups (2 liters) water

2 teaspoons salt

8 oz (250 g) dried rice vermicelli (beehoon or mifen) 2 eggs Salt and freshly ground black pepper, to taste

4 tablespoons oil

2 cakes firm tofu (10 oz/300 g each)

1 cup (4 oz/120 g) chicken meat, cut into thin strips

5 oz (150 g) fresh shrimp, peeled and deveined

1 tablespoon sugar

10 oz (300 g) bean sprouts, tails removed

6 stalks garlic chives (gu cai), cut into lengths

Seasoning Paste

3 red finger-length chilies, deseeded

5 shallots, peeled

5 cloves garlic, peeled

1 tablespoon black bean paste (tau cheo)

Garnishes

3 tablespoons Crispy Fried Shallots (see note)

2 green onions (scallions), sliced

4 calamansi limes or 2 regular limes, halved, to serve

1 To make the Seasoning Paste, grind the chilies, shallots, garlic and black bean paste to a smooth paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Set aside.
2 Bring the water and 1 teaspoon of the salt to a boil in a pan. Add the beehoon and cook until al dente, about 2 to 3 minutes. Drain and set aside to cool.
3 Beat the eggs with a pinch of salt and pepper. Heat 1 teaspoon of the oil in a skillet and add the eggs. Swirl the pan to allow the eggs to spread out and make a thin omelet. When the omelet is lightly browned, flip it over and cook on the other side. Fold the omelet and remove from the pan. Slice into thin strips and set aside.
4 Halve the tofu and pat dry with paper towels. Heat the remaining oil in a wok and gently stir-fry the tofu until lightly browned on both sides, about 4 minutes. Set aside to drain and cool, then slice into thin strips.
5 Heat the oil in the wok over medium heat and stir-fry the Seasoning Paste until the oil separates from the mixture, about 3 to 5 minutes. Add the chicken and stir-fry until cooked, about 3 minutes. Then add the shrimp, tofu, sugar and the remaining salt, and stir-fry for 3 minutes until the shrimp are cooked.
6 Add the noodles and stir-fry for 3 minutes until the paste has spread evenly. Add the bean sprouts and chives, and cook until the vegetables are wilted but still crunchy, about 2 minutes.
7 Transfer to a serving platter and garnish with the omelet strips, Crispy Fried Shallots, green onions and serve the lime wedges on the side.

Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of shallots as desired and stir-fry in hot oil over low heat for 1-2 minutes, stirring constantly, until golden brown and crispy.

Serves 4
Preparation time: 30 mins
Cooking time: 30 mins

Malaysian Egg Noodles with Chili

5 tablespoons oil

2 cakes firm tofu (10 oz/300g each)

1 onion, thinly sliced

4 cloves garlic, sliced

³/₃ cup (4 oz/100 g) chicken meat, cut into thin strips

4 oz (100 g) fresh shrimp, peeled and deveined

1 tomato, cut into wedges 4 ¹/₂ cups (10 oz/300 g) sliced cabbage

3 cups (5 oz/150 g) chye sim or bok choy, cut into short lengths

500 g (1 lb) fresh yellow wheat noodles (mee) or fettucini

2 eggs

2–3 tablespoons Crispy Fried Shallots (page 46) 2 green onions (scallions), thinly sliced

4 calamansi limes or 2 regular limes, cut into wedges

Sauce

1 tablespoon soy sauce

1 tablespoon dark soy sauce

2 tablespoons tomato ketchup

1 teaspoon salt

2 teaspoons sugar

Chili Paste

6 dried chilies

5 shallots, peeled

5 cloves garlic, peeled

1 teaspoon dried shrimp paste (belachan)

1 To make the Sauce, combine all the ingredients in a bowl and set aside.
2 To make the Chili Paste, first cut the dried chilies into lengths, soak in hot water to soften, then deseed and drain. Grind the chilies, shallots, garlic and belachan to a smooth paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Heat 2 tablespoons of the oil in a wok over medium heat and stir-fry the paste until the oil separates from the mixture, about 3 to 5 minutes. Transfer to a bowl and wipe the wok clean.
3 Halve the tofu and pat dry with paper towels. Heat the rest of the oil in a wok over medium heat and stir-fry the tofu until lightly browned, about 4 minutes. Drain on paper towels, and when cool enough to handle, cut into long strips.
4 Heat the oil in the wok and stir-fry the onion and garlic until fragrant, about 2 minutes. Add the chicken and stir-fry for 3 minutes, then add the shrimp, tomato, cabbage and chye sim. Increase the heat to high and stir-fry for 2 minutes. Add the Chili Paste and tofu, and cook for 2 minutes. Add the Sauce and noodles, and stir-fry over high heat for 3 to 4 minutes.
5 Make a well in the center of the wok and add 2 teaspoons of oil. Add the eggs, scramble and allow to brown slightly. Mix all the ingredients together and serve, garnished with the Crispy Fried Shallots and green onions, and serve the lime halves on the side.

Mee Goreng tastes better when cooked in small batches. With a more manageable quantity in the wok, stir-frying to the preferred degree of doneness is easier to achieve. It is suggested that the ingredients in this recipe be divided into two halves and the cooking done in 2 batches.

Serves 4
Preparation time: 20 mins
Cooking time: 20–30 mins

Shrimp Pad Thai Noodles

This dish may also be prepared with meat or mixed seafood instead of shrimp. Simply substitute 10 oz (300 g) mixed seafood, chicken, pork, or beef.

4 tablespoons oil

4 shallots, minced

12 to 16 fresh shrimp, peeled and deveined

4 eggs

8 oz (250 g) dried rice stick noodles (kway teow or hofun), soaked in warm water until soft and drained

1 teaspoon dried chili flakes or ground red pepper

4 cups (7 oz/200 g) bean sprouts

1 small bunch garlic chives (gu cai), cut into lengths

4 tablespoons ground roasted peanuts

2 limes, halved, to serve

Sauce

1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice

2 tablespoons shaved palm sugar or dark brown sugar 2 tablespoons fish sauce

¹/₂ teaspoon ground white pepper

Pinch of salt

1 Combine all the Sauce ingredients in a saucepan. Cook for 1 to 2 minutes over medium heat, stirring constantly, until the sugar is dissolved. Set aside.
2 Heat the oil in a wok over medium heat. Add the shallots and stir-fry for about 1 minute until fragrant. Add the shrimp and stir-fry until pink. Reduce the heat and add the eggs. Mix well and add the rice noodles. Increase the heat and stir-fry for about 1 minute. Add the Sauce ingredients and chili flakes. Mix well and stir-fry for 30 seconds to 1 minute. Add half the bean sprouts and chives and stir-fry for another 30 seconds before removing from the heat.
3 Serve hot on individual plates, garnished with the remaining fresh bean sprouts and chives, peanuts and limes.

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

Beef Rice Stick Noodles

4 tablespoons oil

3 cloves garlic, minced

5 oz (150 g) ground beef or thinly sliced beef

1 egg

1 cup (2¹/₂ oz/80 g) baby corn

1 cup (4 oz/100 g) cauliflower florets

1 cup (4 oz/100 g) asparagus, cut into lengths

1 cup (4 oz/100 g) Chinese broccoli (kailan) or regular broccoli, cut into lengths (see note)

8 oz (250 g) dried rice stick noodles (kway teow or hofun), soaked in warm water until soft and drained

Sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon dark soy sauce

¹/₂ teaspoon ground white pepper

1 Heat the oil in a wok over medium heat, add the garlic, and stir-fry. Add the beef and stir-fry until browned.
2 Add the egg and stir well. Add all the vegetables and the noodles and stir-fry for 3 to 4 minutes, or until the vegetables are cooked.
3 Stir in the fish sauce, oyster sauce, sugar, soy sauce, and ground white pepper. Stir well, and serve immediately.

Chinese broccoli, also known as kailan or Chinese kale, has long, narrow stems and leaves, and small edible flowers. The stems are the tastiest part while the leaves are slightly bitter and are often discarded. Chinese broccoli is available fresh in Asian markets. Substitute with broccoli stems or broccolini.

Serves 4
Preparation time: 1 hour
Cooking time: 10 mins

Black Sauce Chinese Noodles

1 lb (500 g) fresh or dried wheat noodles or fettucini

3 tablespoons oil

5 cloves garlic, sliced

1¹/₃ cups (5 oz/150 g) thinly sliced chicken meat

5 oz (150 g) medium shrimp, peeled and deveined

5 oz (150 g) squid, cut into bite-sized pieces

3 cups (5 oz/150 g) sliced bok choy or choy sum

2 cups (4 oz/100 g) sliced round or Chinese cabbage Shrimp Paste Chili Sauce (Sambal Belachan, page 7), to serve

2 limes, cut into wedges, to serve

Sauce

2 ¹/₂ tablespoons dark soy sauce

1 tablespoon soy sauce

1 tablespoon oyster sauce

2 teaspoons sugar

¹/₂ teaspoon salt

¹/₃ teaspoon ground white pepper

2 teaspoons cornstarch

1 cup (250 ml) water

1 To make the Sauce, mix all the ingredients together in a bowl and set aside.
2 Bring 6 cups (1 ¹/₂ liters) of water to a boil in a pan. Add the dried noodles, bring to a boil again and cook for 3 to 4 minutes until the noodles are tender. If using fresh noodles, blanch briefly to revive them. Then drain, rinse in cold water and set aside to drain in a colander.
3 Heat the oil in a wok over high heat and stir-fry the garlic until golden brown, about 1 minute. Add the chicken and stir-fry for 2 minutes. Then add the shrimp and squid, and cook for 1 to 2 minutes.
4 Add the Sauce and bring to a boil. Add the noodles and stir-fry gently for 2 to 3 minutes. Add the vegetables and stir-fry for 2 to 3 minutes until slightly wilted but still crunchy. Remove from the heat and serve with a small bowl of Shrimp Paste Dip with lime halves on the side.

Serves 4
Preparation time: 30 mins
Cooking time: 20 mins

Fried Bean Thread Noodles

4 tablespoons oil

3 cloves garlic, chopped

8 oz (250 g) thinly sliced pork, beef or chicken

3 tablespoons woodear mushrooms, soaked in hot water for 20 minutes, and stems removed

1 carrot, peeled and finely shredded

1 stalk celery, shredded

7 oz (200 g) dried bean thread noodles, soaked 10 minutes, drained, and cut into lengths (see note)

¹/₃ cup (60 ml) chicken stock or cold water

2 large eggs, lightly beaten

1 tablespoon vinegar

3 tablespoons fish sauce

1 teaspoon sugar

¹/₂ teaspoon salt

¹/₂ teaspoon freshly ground black pepper

2 green onions (scallions), cut into lengths

1 Heat 3 tablespoons of the oil in a wok over medium-high heat. Stir-fry the garlic until light brown, 2 to 3 minutes. Add the meat, and stir-fry until the meat cooks through, 2 to 3 minutes.
2 Add the mushrooms, carrots, and celery. Stir until well mixed. Stir in the noodles, then the stock and mix well. Push the noodles up onto the sides of the pan.
3 Add the remaining oil. Pour in the eggs and scramble them, then mix with the contents of the pan. Stir in the vinegar, fish sauce, sugar, salt, pepper, and green onions. Remove to a serving platter.

Bean thread noodles, also known as “cellophane” or “glass” noodles, are thin, clear strands made from mung bean starch and water. Soak in hot water for 15 minutes to soften. Available from Asian food stores.

Serves 2
Preparation time: 10 mins
Cooking time: 15 mins