Name: Stir-Fried Noodles with Gravy and Pork Cracklings
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Malaysian
Ingredients: ⅛ tsp. Ground white pepper; 1½ cups Choy sum or other Chinese greens, cut into 1½-inch (about 3.8 cm) pieces; ¼ cup Pork cracklings or store-bought; 1 Tbsp. Thick soy sauce; 1½ cups Chicken stock or broth; 16 ea Small shrimp, peeled and deviened; 1 lb. (454 g.) Fresh thick egg noodles, about ⅛ inch (0.3 cm.) thick; 3 Tbsp. Rendered pork fat (lard) or vegetable oil; 2 tsp. Granulated sugar; 2 Tbsp. Garlic, roughly minced

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

As dark as midnight in the Cameron Highlands of Malaysia, these rich noodles are pure Malaysian comfort food. I usually get a dish as soon as I get off of the plane. Although it’s authentically made with a molasseslike thick soy sauce, I’ve adapted it for the two types of soy that are widely available here. If you dont have the thick soy, reduce regular soy sauces to 4 teaspoons