Preparation time: 20 minutes
Total cooking time: 15 minutes
Recipe Serves 4
Ingredients
3 French or Asian shallots
400g fresh Hokkien noodles
1 tablespoon oil
6 cloves garlic, chopped
2 teaspoons finely chopped red chillies, optional
1-2 tablespoons red curry paste
350g lean chicken or pork. Finely sliced
1 carrot, cut into fine, thin strips
2 tablespoons fish sauce
2 teaspoons soft brown sugar
3 spring onions, finely sliced
¼ cup fresh coriander leaves
Method
- Peel and chop the shallots.
- Cook the noodles in a wok or pan of rapidly boiling water for 2-3 minutes until they are just tender. Drain and keep warm. Heat the oil in a wok or large frying pan until it is very hot. Add the shallots, garlic, chillies and curry paste; stir-fry for 2 minutes or until fragrant. Add chicken or pork to wok in 2 batches and cook for 2 minutes or until meat changes colour.
- Return all meat to wok. Add carrot, fish sauce and brown sugar to wok; bring to boil. Divide noodles between serving bowls and mix in portions of the chicken mixture and spring onions. Top with coriander leaves.
Hint
This dish must be served as soon as it is cooked or noodles and vegetables will become soggy.
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