I made this two nights ago. As you can see I subscribe to the view that you can never have enough green leaves on the top! I used vietnamese mint, regular mint and thai basil. Mint I can grow, but my vietnamese mint grows like topsy for four or so months and then gives up the ghost. Maybe I should chop it back hard next time? Anyway, this time I bought a cut bunch at the Sunday markets.
- 1 large brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, finely chopped
- 2 cm (3/4 in) fresh ginger, grated
- 1/4 cup (60ml/2 fl oz) oil
- 350 g (11 1/4 oz) Hokkien noodles, soaked and pulled apart
- 500g (1 lb) green prawns
- 250g (8oz) porterhouse steak, finely sliced
- 1/2 steamed chicken breast or thigh, sliced
- 4 shallots, chopped
- 1 large carrot, matchsticks
- 2 celery sticks, matchsticks
- 1 tbl kecap manis (Australian tbl = 4 tsp)
- 1 tbl soy sauce
- 1 tbl tomato sauce (ketchup)
- salt, pepper
- extra shallots to garnish
- vietnamese mint, mint, thai basil
Combine onion, garlic, chillies, ginger and make into a paste either in a mortar and pestle or small food processor (Add a little oil if necessary).
Heat 1 tbl oil in wok, stir fry drained noodles until warmed through. Place in serving dish and keep warm.
Heat 1 tbl oil in wok, stir fry paste mixture until golden and fragrant. Add prawns, steak and vegetables, stir fry 2-3 mins. Add chicken, the three sauces, salt and pepper. Spoon over noodles. Garnish with shallots and green leaves.
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