Fried Oysters Noodle Recipe |
Ingredients: Serves 4 |
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. |
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