What’s not to like in this crowd-pleasing recipe? Easy to cook and even easier to eat, it’s everything you want in a noodle dish. As with all stir-fries, make sure you have all the ingredients and sauces prepared and close to your wok before you start cooking.
250 g (9 oz) pork scotch fillet, thinly sliced
1 bunch choy sum
1 kg (2 lb 4 oz) hokkien noodles
100 ml (3½ fl oz) peanut or vegetable oil
3 small garlic cloves, finely chopped
12 raw prawns (shrimp), peeled and deveined, tails intact
250 ml (9 fl oz/1 cup) Chicken stock (see page 196)
1 tablespoon soy sauce, plus extra to taste
1 large brown onion, diced
sea salt, to taste
2 fresh long red chillies, thinly sliced (optional)
1 tablespoon Chinese rice wine
1 teaspoon freshly ground white pepper
½ teaspoon sea salt
¼ teaspoon sugar
2 tablespoons oyster sauce
2 tablespoons cornflour (cornstarch)
To make the marinade, combine all the ingredients in a bowl. Add the pork and stir to coat thoroughly, then cover and set aside for 30 minutes.
Wash the choy sum well, then separate the leaves from the stalks and cut into 5 cm (2 inch) pieces.
Bring a kettle of water to the boil. Put the noodles in a colander set over a large heatproof bowl and pour over the boiling water to rinse. Drain thoroughly and set aside.
Heat a large wok over high heat and add 2 tablespoons of oil. When the oil is starting to smoke, add the pork and marinade and stir-fry for 2 minutes. Add the garlic and prawns and stir-fry for another minute. Add the choy sum stalks and toss to combine, then pour in the chicken stock and half the soy sauce and cook for 2 minutes. Add the choy sum leaves and stir until wilted. Transfer to a bowl or plate and set aside.
Heat the remaining oil in the wok over high heat. When the oil is smoking, add the onion and stir-fry for 3–4 minutes, or until it is lightly golden. Add the noodles, spreading them evenly across the wok, and leave to crisp slightly at the bottom. Drizzle over the remaining soy sauce and stir-fry for a few seconds.
Add the pork and prawn mixture and toss to combine. Season with salt and extra soy sauce to taste, and serve garnished with fresh chilli, if desired.
Recipes and Images from More Please! by Manu Fieldel with Clarissa Weerasena (Murdoch Books. Buy the book here.
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