Stir-Fried Two Noodles - Hokkien Mee Recipe -How to make Stir-Fried Two Noodles - Hokkien Mee

Stir-Fried Two Noodles - Hokkien Mee

Ingredients:

Stephen Ceideburg

1 c Water

1 c Basic Chicken Stock

1 tb Light or dark soy sauce

1/2 lb Pork shoulder, in one piece

1/4 lb Squid, cleaned and cut up

1/4 lb Raw shrimp in the shell

2 tb Oil or lard

3 Unpeeled cloves garlic,

-crushed

6 oz Thin egg noodles, boiled,

-drained, and tossed in a

1 tb Oil

4 oz Thick rice sticks (see-Note), soaked and drained

2 c Bean sprouts

1/4 c Chinese chives or garlic

-chives, cut into 1-inch lengths
Instructions:

This is a favorite street snack among the Chinese in many Southeast Asian cities.
Hokkien is the local pronunciation of Fujian (Fukien) province in southeast
China, the origin of many Chinese emigrants over the years. In a typical noodle-vendor's
stand, the pork and shellfish are cooked in a stock that simmers for hours,
picking up more flavor all the time. In this home version, the extra flavor
comes from reducing the stock after cooking the meats. 1. In a small saucepan
combine water, stock, soy sauce, and pork. Bring to a boil, reduce heat, and
simmer until meat is tender. Remove meat and set aside. Return stock to a boil.
Add squid and cook 30 seconds. Remove and set aside. Cook shrimp 2 to 3 minutes.
Drain and set aside, reserving stock. Peel shrimp and devein if necessary. (For
additional flavor, add shrimp shells to stock and simmer 10 minutes longer.)
2. Bring stock to a boil and reduce by half. Strain stock. (The recipe may be
prepared to this point several hours ahead.) 3. Slice pork into bite-sized pieces.
In a wok or large skillet, heat oil or lard and garlic to near smoking. Remove
and discard garlic cloves when they brown. Add noodles and rice sticks and stir-fry
until they are lightly browned in places. Add stock, cover, and cook 2 minutes.
Remove cover, add pork, squid, shrimp, and bean sprouts, and continue stirring
and cooking until noodles have absorbed' most of the liquid, about two minutes.
@1'transfer to serving platter and garnish with Chinese chives. Serves 4 with
other dishes.

Note: The authentic rice noodle for this dish is a thicker rice
stick called laifen in China and pancit luglug in the Phil- ippines, but ordinary
thin rice sticks may be used.