Friday, October 16, 2009

Stir fry yellow noodles

How can something so gooey and messy taste so good?!! Another of my 1-dish-wonder for a lazy Sunday afternoon lunch. Hubby went for soccer in the morning and i promise a hearty carbo packed lunch for him. The day before i cooked up a huge pot of chicken stock (more about it next time) and want to cook a dish that uses the fantastic stock. Went to NTUC and saw the yellow noodles on sale. 2 pack for $2 i think. So went ahead to buy it. I have the option of cooking noodle soup, fried noodle or noodle swimming in gravy. All versions require the same ingredients, just different way of cooking it.
Speaking of ingredients, i dont have much to prepare as well. Frozen slice squid is leftover from a previous steamboat session i have at home. Sliced and marinated pork is always available in my fridge. Whenever i buy a piece of pork from the supermarket, i will slice them all up, marinate them, pack them in several clean pastic bags and keep them in the freezer. Whenever i need pork, i will just take 1 pack from the freezer the night before, place it in the fridge and by the next day, it will be defrozed and i can use it for cooking. There is ten thousand ways to use it. I use this to cook porridge in the morning when i am in the hurry, cook instant noodles etc.

So I 'prepared' all the ingredients, waited for hubby to come back and ask him what type of noodles he want. He is so tired he opt for something that is easy-to eat. Fried noodles then. No messy gravy,  no piping hot soup to make him feel all sweaty after a cooling afternoon bath, something that can be eaten with just a fork in front of the tv.

What do you need?
- 1 packet of yellow noodles (serves 3)
- some sliced pork
- some sliced squid
- handful of baby kailan
- 1 beaten egg
- 1/2 cup of chicken stock
- Seasoning (oyster sauce, dark soya sauce, chinese wine, pepper, sesame seed oil)
- Garlic in oil

How to do it?
Heat pan and brown garlic in oil. Add 1 tbsp of olive oil and fry pork and squid for 1 min (half cooked)
Add yellow noodles, 1 tbsp of oyster sauce, 1/2 tbsp of dark soya sauce, generous dash of pepper, 1/2 cup of chicken stock and mix well.
Cover pan with lid and let the noodles cook for 2-3 mins in medium heat.

Add kailan. Stir fry the noodles well and wait for all stock to evaporate.
Add chinese wine and fry until all wine is fully evaporated.

Pour beaten egg in cover with lid (no stirring) for 1 min. You will notice some egg will be cooked, some not.
Mix the egg into the noodle, the uncooked egg will coat the noodle into a gooey mess.
Drizzle sesame seed oil over noodles generously and serve.

Serves 2 hearty lunches, with a plateful leftover and i heat it up for lunch the next day! Yum!


Skinfood Canada said...

Yummy my son love noodle too^_^

Skinfood Canada said...

Um.. Yummy my son like noodle too.