Adam Liaw
The most common problem with making stir-fried noodles at home is one of volume. You want to make enough for a whole family but your wok sadly isn’t up to the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at adamliaw.com.
Ingredients
- 4 chicken thigh fillets, sliced into bite-sized pieces
- 4 tbsp peanut oil, or other vegetable oil
- 2 thick slices of ginger, bruised
- 5 cloves garlic, roughly chopped
- 4 thick spring onions, white part sliced, green part cut into 5cm lengths
- 6 large leaves of Chinese cabbage, sliced
- 2 carrots, cut into matchsticks
- 1 bunch choy sum, cut 5cm lengths
- 12 large peeled and deveined raw prawns
- 2 squid tubes, scored and cut into pieces
- 1kg fresh egg noodles (sometimes called Hokkien noodles)
- 2 cups beansprouts
- 1 tsp cornflour mixed into 2 tbsp cold water or stock (if necessary)
- fried shallots, coriander and sliced chilies, to serve
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp Cheong chan caramel sauce, kecap manis or dark soy sauce
- 1/2 tsp caster sugar (optional)
- 1 cup chicken stock
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornflour
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper
