The Hospitality Guru: (Cooking) Back To Basics - Hokkien noodles with seared prawns & chicken
Heat sesame & vegetable oil in wok, add lemongrass, ginger & onion, saute till ingredients are soft and almost caramalised.
Add the chicken and cook through.
Add the prawns and fry for further 2-3 minutes.
Place noodles in a bowl and cover with boiling water.
Wipe the wok clean. Heat oil in a wok over high heat. Add shallots and fry for 1 minute.
Add bean shoots and fry for 1 minute.
Add Bok Choy and fry for further 2 minutes
Add noodles, cook for 3 minutes. Add the Oyster, Soy & Chilli Sauce to the wok and fry for 3 minutes or until the noodles have heated up. Add the chicken & prawns to the noodles.
Garnish with Coriander, Mint & Basil.
TIPS & HINTS
- Serve with a wedge of lemon/lime, a squeeze of lemon/lime juice will bring the flavours to life.
- Marinate large prawns in olive oil, lime juice and grated fresh ginger. Pan fry with a salsa of chopped coriander leaves, finely chopped preserved lemon rind and roughly chopped roasted red capsicum.
- For a bit of spice, add finely chopped fresh chilli or Chilli Sauce (I like the Fountain Mild Chilli Sauce).
- Chargrill asparagus on a BBQ or chargrill plate for a smokey addition to your dish.