Grandma Lee’s Cantonese-Style Stir-Fried Noodles

Stir-fried with pork, crab meat, vegetables and thin egg noodles

INGREDIENTS:

  • 100 g pork
  • 4 dried Chinese mushrooms
  • 150 g bean sprouts or cabbage
  • 3 spring onions (scallions)
  • 1 onion (bawang)
  • 2 cloves garlic (bawang putih)
  • 500 g dried or fresh egg noodles
  • 2 eggs
  • oil, for frying
  • 100 g crab meat, flaked

Sauce:

  • 2 tsp Worcestershire sauce
  • 1 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 280 ml water
  • 2 tsp sugar
  • a dash of pepper

Garnish:

  • 1 head local lettuce (sayur salad), optional

Condiments:

  • Cilicuka (Original, Extra Hot or Super Hot), a red chilli & garlic sauce
  • Sliced fresh red or green chilli, with light soy sauce
  • Tomato Ketchup

PREPARATION:

  1. Slice the pork into thin strips.
  2. Soak the Chinese mushrooms in hot water to soften. Squeeze dry. Discard the stems then slice the rest.
  3. If bean sprouts are used, remove the caps and roots then soak in cold water. If cabbage is used, shred into thin strips.
  4. Shred the lettuce and spring onions.
  5. Peel then slice the onion and mince the garlic.
  6. If dried noodles are use, soak the noodles in water for about 5 min then drain well. Set aside.
  7. Beat the eggs.
  8. Mix the sauce ingredients.

 

METHOD:

Preparation of the Noodles:

  1. Heat a wok over a high flame until it smokes. Add the oil.
  2. Once the oil starts to smoke, drain off the oil. Lower the flame.
  3. Gently pull the noodles apart then spread half the noodles on the wok. Fry for about 30 sec then add 4 tbsp oil.
  4. Lift the noodles and turn it over. Fry the other side for half a min. Pour half of the beaten egg over the noodles, then scramble it together with a pair of chopsticks. Remove the fried noodles and set it aside.
  5. Repeat the process with the remaining noodles.

Cooking the Noodles:

  1. Heat a wok over a high flame until it smokes. Add the oil.
  2. Reduce to a medium flame. Stir-fry the onion and garlic until slightly brown.
  3. Add the pork and mushrooms. Stir-fry.
  4. Add the spring onions, bean sprouts or cabbage and crab meat. Stir-fry.
  5. Add the sauce. Bring to the boil.
  6. Add the noodles. Using chopsticks, toss the noodles until the sauce is dry.
  7. Place on a large serving plate, garnish with shredded lettuce. Serve with Cilicuka, fresh chillies in soy sauce and/or ketchup on the side.

Cantonese-Style Stir-Fried Noodles

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