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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

  1. Soak noodles in a heatproof bowl, cover with boiling water, let stand for 10 minutes, drain.
  2. 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.
  3. Meanwhile, add cornflour to 2 tbsp of stock to make a paste.
  4. Add noodles, sauces and remaining stock to wok. Cook for 3 minutes.
  5. Add spinach and cornflour paste to wok and cook for another 2 minutes or until sauce thickens.
  6. 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

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