Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Alvin Quah’s Malaysian hawker-style hokkien noodles Food Alvin Quah’s Malaysian hawker-style hokkien noodles Preparation time 20 mins + 10 mins soaking Cooking time 20 minutes Serves 4–6 as part of a banquet INGREDIENTS 500g Hokkien noodles 500g beef eye fillet, thinly sliced 2 tbsp vegetable oil 1 tbsp minced garlic 10 fish balls, cut in half 1 tbsp cornflour ½ cup chicken stock 5 tbsp Asian cooking caramel 2 tbsp thick soy 2 tbsp fish sauce 1 handful of English spinach METHOD Soak noodles in a heatproof bowl, cover with boiling water, let stand for 10 minutes, drain. Heat oil in a wok over high heat. Fry beef in batches, remove from wok, add garlic and cook for 30 seconds or until fragrant. Add the fish balls. Stir fry for 2 minutes. Meanwhile, add cornflour to 2 tbsp of stock to make a paste. Add noodles, sauces and remaining stock to wok. Cook for 3 minutes. Add spinach and cornflour paste to wok and cook for another 2 minutes or until sauce thickens. Serve immediately with some sliced chillies in soy sauce or sambal belachan. Food Preparation time 20 mins + 10 mins soaking Cooking time 20 minutes Serves 4–6 as part of a banquet SHARE You might also like Food Chui Lee Luk’s beef short-rib with red fermented bean curd Food Stir fried chicken with black bean Food Lyndey Milan’s Easy kimchi recipe (inspired by Heather Jeong) Riesling is fantastic with spicy Asian food, but as we discovered in our “Red wine with Asian food tasting”, so is Shiraz! Crafted by Oatley Wines from premium Barossa fruit, the 2013 Signature Series is a great choice. It’s dense, fleshy and dark with lovely layers of sweet black fruit, soft, fine tannins and savoury oak.