My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle’s …. well, you get the drift. I started making this with a Kwan Du recipe, but don’t think I ever really followed the recipe very closely. We love lots of vegies in our stirfries – feel free to use your favourites. Reheats well in the wok or microwave.

Ingredients

8 serv.

hokkien noodles↗800 g
Chinese sausage (lap cheong, available at asian grocery stores)↗2
water↗1 tablespoon
olive oil↗2 tablespoons
carrot, sliced↗1
sticks celery, sliced↗2
zucchini, sliced1
red pepper, deseeded & membranes removed, sliced↗1
cabbage, sliced↗1⁄4
chicken breasts, sliced↗500 g
onion, sliced↗1
gingerroot, grated1 teaspoon
garlic cloves, minced↗2
sambal oelek↗1 teaspoon
soy sauce↗1⁄4 cup
tablespoons oyster sauce↗2
tablespoons ketjap manis or 2 tablespoons thick soy sauce↗2

Step-by-step instructions

1
Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
2
Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
3
Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
4
Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
5
Add noodles and vegetables to wok, stirring to combine.
6
Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.

Source: food.com

Original recipe ↗

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