Saturday, February 07, 2009


serves four

8 oz. thick dried egg noodles
3 tablespoons peanut oil
1 onion, thinly sliced
2 garlic cloves
3 oz. bacon, finely chopped
a small Napa cabbage (Chinese cabbage), thinly sliced
1 carrot, cut into sticks
1 to 1 1/2 cups fresh bean sprouts, trimmed
2 to 3 spring onions, chopped
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
pinch of freshly ground pepper
1 cup of chicken stock

Bring a large pot of water to boil, add the noodles and cook for 2 minutes, stirring to separate the noodles. Drain, rinse under cold running water and drain again. Transfer to a bowl. Heat 2 tbsp of peanut oil in a wok, add the onion, garlic, bacon cabbage, carrot, bean sprouts and stir fry for three to five minutes. Season with salt, sugar, soy sauce, oyster sauce and pepper. Transfer the entire mixture to a bowl. Wipe the wok clean. Heat remaining oil in the wok, add the noodles, toss for a minute and add the spring onions. Then pour in the chicken stock. Bring to a boil and when liquid is reduced to half, add the stir-fry mixture and mix well for two minutes. Adjust the seasoning with soy, salt and pepper. Serve with extra soy sauce or hot chili sauce.

courtesy of: June Chua, Asian Cuisine at

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