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RECIPES
SINGAPORE HOKKIEN NOODLES
Makes 4 servings
INGREDIENTS
2 tablespoons (30ml) peanut oil
1 teaspoon crushed garlic
½ teaspoon dried chili pepper
2 eggs, lightly beaten
1 tablespoon curry powder
¼lb (100g) BBQ pork, finely sliced
½lb (225g) shrimp, peeled and sliced
in half
1 red bell pepper, finely sliced
1 medium carrot, finely sliced
1 lb (450g) hokkien noodles
Sauce
½ cup (125ml) chicken stock
1 tablespoon (15ml) sweet soy sauce
1 teaspoons (15ml) light soy sauce
METHOD
1. Set the Wok temperature to ‘High Sear’.
Add the oil then garlic and chili. Stir-fry
for 1 minute, add the eggs, and continue
to stir until the eggs is cooked.
2. Add the curry powder, shrimp, pork,
bell pepper, and carrot. Continue to
cook for 2 minutes then add the noodles
and sauce, stir until the noodles are
heated through.
Serve with toasted sesame seeds.
STIR FRIED CHINESE
GREEN VEGETABLES
Makes 4-6 servings
INGREDIENTS
1 tablespoon (15ml) peanut oil
1 bunch Chinese green vegetables (bok choy or
Chinese broccoli) cut into 2 inch (5cm)
pieces washed
1 teaspoon garlic crushed
2 teaspoons (10ml) soy sauce
2 tablespoons (30ml) oyster sauce
METHOD
1. Set the Wok temperature to ‘High
Sear’. Add the oil then the remaining
ingredients apart from the oyster and
soy sauce.
2. When the vegetables have wilted, add
the oyster and soy sauce, and cook for
1 minute.
Serve as an accompaniment.
BEW600XL_IB_A10.indd 34 24/06/10 1:28 PM