Name: Stir-Fried Hokkien Noodles with Roast Pork
Yield: Serves six as a shared dish
Cuisine: Chinese
Ingredients: 80 ml Chicken Stock; 4 tablespoons oyster sauce; 2 tablespoons black beans; 200 g fresh Hokkien noodles; 50 g pickled mustard greens, thinly sliced; 6 long beans, cut into 7 cm lengths; 2 tablespoons palm sugar; 100 g Chinese barbecued pork (char siew), thinly sliced; 3 tablespoons light soy sauce; 1 tablespoon chopped ginger; 60 ml peanut oil; 30 g beansprouts; 30 g snowpea sprouts; 1 tablespoon crushed garlic; 3 leaves Chinese cabbage, sliced

Preparation info

Serves
six
as a shared dish

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

I love the way Sydneysiders have taken to the front noodle bar at Wockpool, and are using it as I had imagined - as a place to eat (not dine), and a place where hunger can be easily sated. The food is delicious and cheap, and it’s a great feeling for the staff to turn around 70 happy punters out of 20 seats. These noodles are a great meal-in-a-bowl, and really popular in the noodle bar. They hit the spot, are quick and delicious, and you can get in and out in 15 minutes. That’s convenience

Ingredients

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Ingredients

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