Char Sui Pork Stir-Fry

Serves 6

2 x 400 g packets hokkien noodles
2 Tablespoons olive oil
500 g pork fillet, thinly sliced
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
1 large jar Char Sui Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a third of the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the pork is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 3 - 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and char sui sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the pork and toss to combine.

Spring Rolls

100 g dried rice vermicelli noodles
3 tsp peanut oil
¾ Cup finely chopped green cabbage
3 carrots, peeled, coarsely grated
1 ½ celery stick, ends trimmed, finely chopped
3 spring onions, ends trimmed, thinly sliced
3 teaspoons minced garlic
2 teaspoons minced ginger
3 teaspoons soy sauce
30 frozen spring roll wrappers, thawed
Olive oil spray
Sweet chilli sauce, to serve

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place noodles in a bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold running water. Drain. Squeeze out excess liquid. Cut into short lengths.

Meanwhile, heat the oil in a frying pan over medium heat. Add cabbage, carrot, celery and shallot. Cook for 3 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in the soy sauce.

Transfer vegetable mixture to a large heatproof bowl. Stir in the noodles. Set aside for 10 minutes to cool.

Place 1 spring roll wrapper on a clean work surface. Place 1 tablespoon of the mixture diagonally along the centre. Brush edges with water.

Fold in the ends. Roll up firmly to enclose filling. Repeat with remaining wrappers and filling.

Place on the lined trays. Spray with olive oil spray. Bake for 20 - 25 minutes or until golden. Set aside to cool slightly.

Serve with sweet chilli sauce.

Beef and Black Bean Noodle Stir Fry

Serves 8

2 x 400g packets hokkien noodles
2 Tablespoons olive oil
800 g beef steak, cut into strips
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
2 jars Black Bean Stir Fry Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a quarter of the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the beef is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

Mee Goreng

500 g dried egg noodles
6 Tablespoons oil
8 eggs, lightly beaten
Salt & freshly ground pepper
4 teaspoons minced garlic
4 teaspoons minced ginger
4 carrots, peeled, halved lengthways, sliced diagonally
300 g cabbage, hard core removed, shredded
2 Tablespoons kecap manis
4 teaspoons chilli sauce
4 Tablespoons fried onions, to serve
Snow peas, cut very finely on the diagonal, to serve

Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.

Heat 1 tbs of the oil in a wok over a medium-high heat. Add one-quarter of the egg and swirl around the hot wok to form a thin omelette. Cook for 1 minute or until just set, season with salt and pepper. Transfer the omelette to a chopping board. Roll up and thinly slice. Repeat with the remaining egg to make 4 omelettes.

Heat the remaining oil in the wok over a medium-high heat. Add the garlic, ginger, carrots and cabbage and stir-fry for 1-2 minutes or until just tender. Add the noodles, kecap manis and chilli sauce and stir-fry for 5 minutes.
Divide the mee goreng among serving plates. Sprinkle with the fried shallots. Serve topped with the omelette and snow pea sprouts

Hot and Spicy Szechuan Noodles (Dan Dan Mian)

1/2 Tablespoon Szechuan peppercorns
1 1/2 Tablespoon peanut oil plus extra 1 teaspoon
250 g pork mince
2 cups chicken stock
4 tablespoons soy sauce
1 1/2 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chili oil
1/4 teaspoon white pepper
500 g udon noodles or fresh wheat noodles
4 spring onions, finely sliced, for garnish

Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.

Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.

Cool, then strain the oil into a saucepan, discarding the peppercorns.
Add the chicken stock, soy sauce, balsamic vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.

Keep warm over medium heat.

Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.

Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.

Serves in a large bowl and top with the pork and garnish with spring onion.

Note: We left the pork out for a fine vegetarian side dish

Tossed Noodles with Ginger and Spring Onions

250 g fresh egg noodles
3 Tablespoons peanut oil
5 cm fresh ginger, cut into silken threads
8 spring onions, cut into 5 cm sections and then into silken threads
½ teaspoon salt
2 Tablespoons oyster sauce

Plunge the noodles into boiling water in a large saucepan, bring back to the boil and continue to boil uncovered until al dente (about 1 – 2 minutes). Separate the noodles with a fork while boiling.

Drain in a colander and then remove to a warm dish.

Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the ginger, stir for a few seconds, then add the spring onions and stir thoroughly until hot. Season with the salt. Remove from the heat.

Return the noodles to the wok and toss them with a pair of chopsticks or a fork. Add the oyster sauce and toss again. Remove to a warm serving dish and serve.