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 Warm Thai seafood and pork glass noodle salad with Nam Jim Words by Lyndey Milan on 3 Feb 2015 Food Luke Nguyen's Chilli-salted squid Food Lyndey Milan's Chicken Coconut Curry Recipe Words by Lyndey Milan on 18 Aug 2015 This curry, whilst still light in the spectrum of Indian curries, is medium spiced, complex and fragrant. For this dish an aromatic white with depth, texture and balanced acidity is needed to stand up to the complexity of the flavours but not dominate the chicken. Pinot Gris is a solid choice. The variety has clean layers of tropical and stone fruits that will accompany the spices, fresh acidity that will clean up the coconut milk, and a textured mouthfeel that will highlight the lighter elements in the dish. Like any curry, the flavours in this recipe develop if you cook it a few hours, or even the day before eating. If preferred, replace some of the coconut milk with chicken stock for a lighter finish.