Skip to main content

Sweet potato flat noodles stir-fry ~ 炒红薯扁面条

 

During  this Covid 19 pandemic, I notice that there are many shops mushrooming in my housing area selling frozen food, meat and an assortment of sauces, noddles etc.  I happened to walk in to one very near to my house and I was looking for Korean vermicelli which was not available.  Instead the salesgirl introduced me to this Sweet Potato Flat Noodles, from Fujian, China which she said was a new arrival.  To help and stimulate the economy I picked up a packet and some other groceries.  The noodles taste somewhat like our 'kway teow' but I notice that it tends to harden a bit once cooled, so best to eat it immediately.




Sweet potato flat noodles stir-fry  ~   炒红薯扁面条


Ingredients
  • 150 gm sweet  potato flat noodles
  • 120 gm pork fillet
  • 3 mushrooms, soaked till soft, stemmed and sliced
  • Some cabbage
  • 1 small carrot, julienned
  • 1 red chilli
  • 1 onion, sliced
  • 4 pips of garlic, chopped (divided)
  • 1 egg
  • light brown sugar, soy sauce, white and black pepper, sesame oil and toasted  sesame seeds
Method
  1. Soak the noodles in water for about 45 mins. to soften.  
  2. Season the pork fillet, mushrooms and garlic with 1 teaspoon brown sugar, 1 teaspoon light soy sauce and 1 teaspoon sesame oil.
  3. Make an egg omelette and slice it into strips.
  4. In a pot of boiling water, blanch the cabbage, strain off the water and place in a mixing bowl.  Add 1 teaspoon each light soya sauce and sesame oil.  Mix well.
  5. You can use the same pot of water to boil the flat noodles till soft, about 15 mins. or so.  Test for doneness.
  6. Fry the pork fillet with the mushrooms, put into the mixing bowl.  Add in light soya sauce, black pepper, brown sugar, salt and sesame oil.  Mix well.
  7. Next, fry the onions, add some salt and then the carrots.  Dish up and place in the mixing bowl.
  8. Check on the noodles, once soften, drain off the water and toss into the mixing bowl.  Cut the noodles into shorter lengths.  Add in brown sugar, soy sauce, sesame oil, black pepper, balance of chopped garlic and lightly toasted sesame seeds.  Toss in the red chilli.  Give everything a good stir, test for taste.
  9. Dish up and serve immediately before the noodles get cold.  
  10. Yield :  4 servings

Comments

Popular posts from this blog

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc