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Fried Noodles With Chinese Sausage Recipe
(lap cheong chow mein)
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Category : noodles |
Style : stir-fry | Serve : 4 - 5 |
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This
dish uses a special air-dried Chinese sausage known as Lap Cheong,
commonly available in most Chinese supermarkets. Chorizo, diced ham or salami
are good substitutes.
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Ingredients |
| 450 g |
Egg noodles, plunged in boiling water to just cooked |
| 200 g |
Bean sprouts |
| 100 g |
Green beans |
| 50 g |
Garlic chives |
| 10 pieces |
Tiger prawns, peeled, deveined with tails intact |
| 4 pieces |
Lap cheong or Chinese sausage |
| 1 piece |
Boneless chicken breast, thinly sliced |
| 2 cloves |
Garlic, sliced |
| 2 pieces |
Red chilies, chopped |
| 3 tbsp |
Cooking oil |
| 2 tbsp |
Light soy sauce |
| 1 tbsp |
Oyster sauce |
| 1 tbsp |
Sesame oil |
| 1 tsp |
Chopped fresh root ginger |
| - |
Salt and black pepper |
| - |
Coriander leaves to garnish (1 tbsp) |
| - |
2 stalks of spring onion, shredded to garnish |
Method :
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Heat one tablespoon of oil in a wok, and add the
garlic, ginger and chilies, then fry for approx. 5 seconds until fragrant. Now add in the
lap cheong, green beans, chicken slices and prawns, turn up the heat and fry for approx.
another 2 minutes or until the chicken and prawns are cooked. Transfer the mixture to a bowl
and set aside.
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Heat the remaining oil in the same wok and add
in the bean sprouts and garlic chives and stir-fry for 1 - 2 minutes.
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Add the noodles, tossing to mix and season with
soy sauce, oyster sauce, salt and pepper.
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Return the prawn mixture to the wok and mix well
with the noodles.
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Stir in the sesame oil last and serve, garnished
with spring onions and coriander leaves.
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