serves
2-3
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
2-3
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp vegetable oil
- 2 cloves garlic, peeled, finely chopped
- 250 g pork neck or shoulder, or chicken, finely sliced
- 100 g fish cake, sliced into 5 mm thick pieces (optional) (see Note)
- 10 medium prawns, shelled, deveined and halved lengthways
- ½ medium cabbage, cut into 1 cm slices (see Note)
- ¼ cup (60 mI) thick soy sauce (see Note)
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 500 g hokkien noodles (see Note)
- 2 cups (500 ml) chicken stock or water
Instructions
In a medium wok or large frypan heat the oil over a high heat and sauté the garlic for a few seconds until slightly golden.
Add the pork or chicken, fish cake and prawns and stir-fry until cooked through, then add the cabbage and stir-fry for a further 2 minutes. If using a finer Asian green like choy sum instead of cabbage, add at the end while the noodles are simmering. This will ensure the vegetable isn't overcooked and retains a nice crunch.
Add the caramel soy, oyster sauce, light soy, noodles and chicken stock or water. Simmer until cabbage and noodles are tender and the stock has reduced a little. Serve immediately, portioning into individual bowls or placing on a large platter to share.
Note
• Fish cakes can be found in the fridge or freezer section at Asian grocers.
• Cabbage can be substituted with the equivalent amount of Chinese cabbage (wombok), choy sum or bok choy, sliced into 4 cm pieces.
• Thick soy sauce or caramel soy is different to kecap manis or dark soy. It can be found in Asian grocers.
• You can loosen the noodles first by soaking them in boiled water for about 2 minutes before adding to the frypan.
Photograph by Randy Larcombe Photography.
Reproduced with permission from the book Same Same But Different by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers Australia, 2014.
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.
