Neil Perry’s Stir-fried Hokkien Noodles with Ham

Name: Neil Perry’s Stir-fried Hokkien Noodles with Ham
Cuisine: Australian
Ingredients: 4 spring onions, shredded; 2 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons light soy sauce; 3 tablespoons oyster sauce; ¼ teaspoon freshly ground black pepper; 1 tablespoon sugar; 100 ml (3½ fl oz) Home-made Chicken Stock; 225 g (8 oz) broad, flat, dried rice noodles; 2 tablespoons oil, preferably groundnut; 2 tablespoons oil, preferably groundnut; 2 tablespoons coarsely chopped garlic; 1 tablespoon finely chopped fresh ginger; 2 tablespoons coarsely chopped black beans; 50 g (2 oz) pickled mustard greens, thinly sliced; A small handful of fresh coriander; 175 g (6 oz) fresh bean sprouts; 100 g (4 oz) smoked ham, finely shredded

Preparation info

Serves
2
as a main course as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Australians have taken to fusion cookery like ducks to water. They have adapted Asian dishes and infused them with European touches to create a unique cuisine that is unrivalled in the world. One of the best chefs is Neil Perry, a talented man with a true love of good food. This is one of his delicious recipes from Wokpool, one of his many popular restaurants, which I have shamelessly adapted. Hokkien is a dialec

Ingredients

Asia
Oceania
Malaysia
Singapore
Australia
China
Side dish
Main course
South East Asia

Ingredients

Method