Poodle Doodle Malaysian Noodle Stir Fry
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.
Steps
Soak hokkein noodles in hot water for 5 mins , until they easily separate.
Drain.
Microwave lap cheong with water for 1 minute allow to cool slightly , then slice thinly.
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.
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.
Add noodles and vegetables to wok , stirring to combine.
Add sauces to wok , stirring through.
Heat for a couple of minutes , stirring.
Ingredients
hokkien noodles, chinese sausage, water, olive oil, carrot, celery, zucchini, red pepper, cabbage, chicken breasts, onion, gingerroot, garlic cloves, sambal oelek, soy sauce, oyster sauce, ketjap manis