Today I am not using udon or thin koay teow which is use for soup, but Hokkien mee and rice vermicelli noodles. I have canned stewed pork chop and frozen mixed vegetables: carrots, peas and corns that I have not use. I am adding tom yum flavoured fish cakes which I bought on sale to try. It has been ages that I have not had tom yum fish cakes.
This recipe is not a noodle soup but stir fry with flavoured caramelised stewed pork. I have to try and taste to see if tom yum fish cake is good to be added to my noodles; usually tom yum fish cakes is for soup or steamed boat.
My cheat stewed pork gives extra flavour to Hokkien mee and rice vermicelli along with frozen vegetables, tom yum fish cakes, and chicken stock caramelised stewed pork. You can even slurp up your noodles and feel satisfied delicious with your bowl clean completely. Let’s cook!!!
Ingredients
4 block rice vermicelli
1 packet fresh Hokkien mee or thick egg noodles, soak in boiling water, and drain set aside
1 Tbs oyster sauce, marinate vermicelli
1 Tbs soy sauce, marinate vermicelli
1 packet tom yum fish cakes, sliced
1/2 packet fish cakes, sliced
1 1/2 canned stewed pork chop, about 630 g
1 packet mixed frozen vegetables: carrots, corns and peas
3 Tbs oil
1 Tbs minced garlic
175 ml water, plus extra 30 ml
3 Tsp chicken powder stock
1/2 Tbs oyster sauce
2 Tsp soy sauce
1/4 c chicken stock
2 Tsp salt, extra
1 1/2 Tsp pepper, extra
Sauce
2 chicken drumsticks, for flavouring stock
1 c chicken stock
1 Tbs oyster sauce
1 Tsp light soy sauce
1 Tsp dark soy sauce
1 Tsp garlic minced
2 dashes of pepper, extra
1 Tsp salt, extra
1/2 Tbs cornflour
1 1/2 Tbs water
1/2 Tsp sesame oil
Method
Bring drumsticks, garlic, sauces, sesame oil, salt and pepper and stock up to a simmer, make sure chicken is cooked about 20-25 minutes. Check seasoning. Once stock and chicken done, removed chicken onto a plate to cool and keep for another dish. Blanch Hokkien noodles in stock for about 3 minutes, turn off heat. Drain and set aside keep warm.
Soak rice vermicelli in hot boiling water until softened and drained. Then marinate with 1 Tbs oyster sauce and 1 Tbs soy sauce for colouring. Set aside. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside. Then add corn flour to 1 1/2 Tbs water in a bowl and mix well, making sure there are no lumps. Set aside.
Now heat 3 Tbs oil in wok on medium heat. Brown garlic for 1 minute. Next add chicken powder stock mixture, salt, pepper, Hokkien mee and rice vermicelli noodles, 1/4 c chicken stock, stewed pork chop with the fat oil that comes with it in the canned.
Stir to mix everything well with a spatula and a pair of chopsticks or tongs. Next, add both fish cake slices, 30 ml of water, oyster sauce, soy sauce, and the frozen vegetables; toss to combine well. Check the seasoning. Plate up and serve with a glass of white wine.
Note: You can use sliced beef, chicken, or fish instead of stewed pork. You can use all chicken stock instead of some chicken powder. You may add seafood or just use egg noodles only. You can add napa cabbage, bok choy, or choy sum instead of mixed frozen vegetables. You can just use tom yum fish cakes only or black fungus strips: soaked in hot water for 30 minutes, and reserve the black fungus strips water (strained the water) to add to the noodles instead of 30 ml of water.
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