Chilli, Lemongrass and Vegetable Hokkien Noodles Recipe Source
Recipe
Serves 3-4
Ingredients
400 g Fresh Hokkien Noodles Packet
300 g Mushrooms sliced
2 Red capsicum sliced
3-4 Carrots - julienned
8 Asparagus - trimmed and cut into 5 cm pieces
1 cup broccoli florets
2 cups chopped spring onions
4 tbsp grated Ginger
8-10 cloves of garlic - crushed
3 lemon grass - finely chopped (optional)
5-6 Long Red Chillis - finely chopped
4 tbsp light soya Sauce
1 tbsp Dark Soya Sauce
11/2 tbsp Rice Wine Vinegar/White Vinegar
2 tbsp Sambal Oelek (chilli paste)
2 tbsp chopped basil leaves
1 cup Coriander leaves
1 tsp White pepper
3 tbsp Peanut Oil
Deep fried Shallots - for Garnish
Method
Boil 2 l of water in a kettle and then pour it into a large bowl. Immerse the Hokkien Noodles in boiling water and cover it. Keep it aside till ready to add to the dish.
Chop all the vegetables and set aside. In a wok heat the oil and then add all the lemongrass, ginger and garlic. Cook for 5 minutes and then add the chopped red chilli and the spring onions leaving a little for garnish. Now add the broccoli and carrots (as they take longest to cook) and cook till they are a little soft but still crunchy. Add the asparagus and capsicum, followed by the mushrooms. Now add the light soya, dark soya, rice wine vinegar, Sambal Oelek and pepper. Give it a good mix so that everything is well combined.
Now add half the coriander leaves and all the basil leaves and give a good mix. Now add the hokkien noodles to the wok and mix so that it is well coated with the sauce and vegetables. noodles are ready to be served. Place a good serve of noodles on a plate and garnish with red chilli, coriander and Deep fried shallots.
Enjoy!