Fried Oysters Noodle Recipe

Fried Oysters Noodle Recipe

300g fresh yellow noodles

80g shrimps, peeled and de-veined

80g shredded pork (preferably belly pork)

40g crabmeat

¼ dried plaice or pee hoo, bought skinned and cut into squares

(save some for garnishing)

150g fresh oysters or frozen oysters (buy at supermarkets)

200g mustard greens or chye sim

2 stalks leeks, cut diagonally into 3cm strips

6 shallots, peeled and sliced thinly

3 cloves garlic, peeled and chopped finely

1 bunch coriander leaves OR Chinese parsley

½ teaspoon dark soy sauce

1 teaspoon light soy sauce

2 cups stock made from pork and chicken bones boiled in water

3 tablespoons peanut oil or lard

1 teaspoon salt or to taste

1 tablespoon fish sauce (nampla)

¼ teaspoon pepper

1 tablespoon rice vinegar

Method:

Heat oil in a wok and stir-fry sliced shallots until golden brown.  Set aside.  Add chopped garlic and dried plaice and stir-fry.  Add dark soy sauce, shredded pork, shrimps and leeks; stir-fry for a few seconds.  Pour 2 cups of soup stock into the wok; add noodles and light soy sauce.  Simmer, covered, for ½ minute.  Stir noodles and let mixture simmer until stock is partially absorbed by the noodles.  Stir for a few more seconds.  Dribble remaining soup stock around sides of the wok.  Add oysters and mustard greens; cover wok and let mixture simmer for a few seconds.  Add salt, pepper and fish sauce.  Serve noodles on a large plate.  Drizzle vinegar over and garnish with fried shallots, crabmeat and coriander leaves.  If you want your cooked mustard greens to look fresh and crisp, blanch them separately in a pot of boiling water and 2 tablespoons of oil for a few seconds.