From my kitchen… Hongkong Noodles

I am not sure why it is called Hongkong Noodles, it could be that it originates from Hongkong or probably it’s a noodle dish well loved by the Chinese. Since small I love eating Hongkong Noodles. When mum’s not cooking, my Dad will always order it since the whole family loves it.

What is this dish all about? It’s just plainly vermicelli noodles cooked with seafood condiments such as prawns, squids and fishcakes. It either dry or another version where the noodles are cooked in thick gravy. And it’s a must to have it with some pickled green chillies.

HONGKONG NOODLES

Ingredients
300 gram vermicelli, blanched in hot water and drained
150 gram prawns
150 gram squid, remove the ink and cut as per desired
150 gram beef/ chicken, sliced thinly
100 gram chye sim, cut 3 inches in length
1 cup water
2 tablespoon oyster sauce
salt to taste
a dash of monosodium glutamate (optional)
oil for frying

Ingredients (ground)
2 big onions
10 cloves garlic
1 teaspoon pepper

Method
1. Heat some oil in a wok and saute ground ingredients until fragrant and cooked properly. Add in the oyster sauce, salt and MSG and stir well.




2. Add in beef/ chicken and squids as well as water. Let the meat and squids cooked well.








3. Add in the prawns, once cooked add in chye sim and mix well.








4. Lastly add in the vermicelli and stir well. Serve it with pickled green chillies.





Note: If you like the wet version of Hongkong Noodles, add in more water and oyster sauce and stir well. Garnish and serve while it’s hot.


PICKLED GREEN CHILLIES

10 green chillies
vinegar

Wash and drain the green chillies and cut it into thin round slices. Put it into a saucepan and pour enough vinegar to cover it. Cook it using slow heat and once the vinegar starts to boil and the green chillies have turn colour turn off the heat and it’s ready to be served with any noodle dish.