I adore Kylie Kwong’s recipes and her style of cooking.It is quick,fresh,authentic and absolutely delightful.So this is my version of Hokkien noodles.Since Dad is a vegetarian so I made this veg version of the noodles.
My Stir-Fried Hokkien Noodles
500 g Fresh Hokkien noodles
2tbsp Vegetable oil
2 Small Red Onions,sliced
1tbsp Dark Soy sauce
1tbsp Light Soy sauce
1 tsp Cornflour
1 Medium sized Carrot ,cut into julienne
1 Medium Red bell pepper julienne
1 Large Tomato diced
Dash of Sesame oil
1/2 tsp Fruit vinegar
2 tbsp Water
Salt to taste
1 Sprig of Coriander leaves
1 tsp Black pepper powder
Blanch noodles in boiling salted water until ‘al dente’ — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry onion,red bell pepper and carrot and stir-fry till carrots are tender.Mix the cornflour in 2 tbsp water and pour.Add both the soy sauces,diced tomato,salt,sesame oil,vinegar and fry.
Finally, add noodles, stir-fry for about 2 minutes and when they are just cooked through season with black pepper. Arrange in bowls and serve immediately.Tiny leaves of coriander to garnish.
I bought these Hokkien noodles from a small grocery store in Nepal while I was travelling through Darjeeling this year in summers.They are locally made.