NONYA HOKKIEN STIR-FRIED NOODLES RECIPE - NYT COOKING
The Singaporean cookbook author Sharon Wee, who wrote “Growing Up in a Nonya Kitchen,” customarily makes these slick noodles tossed in a savory sauce for Lunar New Year’s Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.
Provided by Clarissa Wei
Total Time 40 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
- Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
- Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
- Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
- Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you’d like. Transfer to a serving platter.
- To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.
CRISPY SOY SALMON WITH STIR-FRIED NOODLES, PAK CHOI ...
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, FatContent 17 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.5 milligram of sodium
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