Went to supermarket to get dried packets of pasta but find that the vegetables were way too expensive to buy. I ended up buying at Asian grocery diced pork, carrots, Hokkien noodles, bean sprouts, and dried thinly cut black fungus. Next door supermarket to get packet vegetables and found Winter vegetables bought it on sale today. I didn’t use the carrots from Winter vegetables as I had bought it.
Google said “Hokkien Noodles: These oiled fresh noodles, made from wheat flour and egg, were introduced to Malaysia by Hokkien Chinese and are now found in stir-fries around the world. They resemble spaghetti in thickness and are almost meaty in texture. “Vermicelli is made from refined flour or rice. Vermicelli is similar in appearance to noodles but is much thinner. They are a form of rice noodles. They are often referred to as rice noodles or rice sticks.”
For a change, I am adding hard boiled eggs made 3 days ago, pickled ginger to go along with egg vermicelli pork and vegetables noodles. Basically, the same as Grandma and mom recipe. It’s not dark colour nor soupy. But the flavour of both combined. These noodles sure is delicious, comfort hearty for any days, and colourful to enjoy. Let’s cook!!!
Ingredients
Air fryer hard boiled eggs
6 cold eggs
Fried egg vermicelli and vegetables
225 g Hokkien noodles
4 blocks vermicelli noodles
200 g packet winter vegetables (broccoli florets, cauliflower florets, and green beans)
200 g fresh bean sprouts, tails removed
120 g dried thinly cut black fungus
8 Chinese cabbage, washed and cut into bite sized pieces
2 carrots, cut julienned
2 Tsp garlic minced
oil
Sauce
1 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
2-3 Tbs black fungus liquid
2 dashes of pepper, extra
1 Tsp salt, extra
1/2 Tbs cornflour
1 1/2 Tbs water
1/2 Tsp sesame oil
Marinade pork
500 g diced pork
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
Method
Do the hard boiled eggs in advance
Preheat the air fryer to 120°C for 5 minutes. Carefully remove the cup of air fryer from the machine and gently place the eggs in the air fryer basket. Cook the eggs for 15 minutes for hard-boiled, 12 minutes for medium-boiled, or 10 minutes for soft-boiled. While the eggs cook, prepare the ice bath. Fill a metal bowl halfway with ice, then add cold water until the metal bowl is 3/4 filled.
When done cooking eggs, switch off the electrical plug. Carefully remove the cup of air fryer from the machine. Gently using the slotted spoon removed the egg and straight away put into the prepared ice bath. Chill for about 10-15 minutes. Peel and using the egg cutter, sliced the eggs. Set aside on a plate, cling wrap, and put back in fridge until needed.
Note: I used only 1 egg; 3 days old cooked egg using air fryer; I had peel my egg before storing in the fridge. Google: “While not common, eggs can explode in an air fryer, especially if they are already cracked or if they are overcooked. Eggs can explode due to the rapid expansion of water inside the egg as it heats up. This can create pressure that exceeds the shell’s strength, causing it to crack or explode. To minimize the risk of explosions, it’s best to use fresh eggs, avoid overcooking, and ensure the eggs are cooled quickly after cooking.”
Fried egg vermicelli and vegetables
Soak dried thinly cut black fungus overnight and reserve the soaking liquid. The next day add pork and marinade into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. Bring drumstick, 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.
Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain vermicelli and put in a bowl. Set aside. Reserved the drain vermicelli water to clean/ rinse bean sprouts and set aside to drain.
Blanch Hokkien noodles in stock for about 3 minutes, turn off heat. Drain and set aside keep warm. Then add corn flour to 1 1/2 Tbs water in a bowl and mix well, making sure there are no lumps. Set aside.
Heat up 1 Tbs oil in the wok and fry garlic until golden brown. Next add the carrots and fry for a minute. Then add Chinese cabbage, and black fungus; stir fry for another 1-2 minutes until slightly softened. Transfer to a plate.
Next add another 1 Tbs of oil into the wok over high heat, add pork with the marinade in until cooked and pour in about 2 ladles chicken stock. Once cooked, pour corn flour mixture into the chicken stock and simmer until the gravy thickens. Pour back carrots, Chinese cabbage, black fungus and Hokkien noodles and stir well to warm up again. Next add vermicelli and winter vegetables stir toss for about 2 minutes or until noodles turn soft and not wet. Add bean sprouts; mix well for about 1 minutes until bean sprouts are cooked. Check the seasoning. Spoon some onto a bowl. Bring out the cooled sliced egg and lined them at the top of the noodles. Garnish some ginger pickled. Enjoy with a glass of white wine!!!
Note: I prefer to refrigerate marinated pork until ready to be cooked to give pork a crunchier texture as well as absorb the marinade. You can set it aside on bench top. You can soak black fungus in hot water for 20 minutes.
You can use dried shiitake mushrooms and cut yourself into thin slices. When the remaining stock has cool down. Transfer to a container and keep in fridge or if you like in freezer. I keep in fridge about 3 days. Winter vegetables packet 500 g has broccoli, cauliflower, green beans, carrots.
Note: Google: “Hard-boiled eggs last for up to 7 days in the refrigerator, whether they are peeled or still in their shells, according to the USDA and FDA. For best quality, they should be stored in a sealed, airtight container to prevent absorbing fridge. Refrigerate eggs within two hours of cooking. Store in an airtight container in the coldest part of the fridge. If a hard-boiled egg smells like sulfur, feels slimy, or has a chalky texture, it should be discarded. Do not freeze whole boiled eggs, as the whites become rubbery.”
“Hard boiled eggs can be refrigerated for up to one week whether they’re peeled or unpeeled. For unpeeled hard boiled eggs, store them in any container, sealed or unsealed. For peeled hard-boiled eggs, store them in a bowl of cold water to cover. Make sure to change the water daily. Or you can store them in a sealed container without water. Instead, cover the eggs with damp paper towels.”
Another recipe said “Eggs within the same carton can vary in size. Use large eggs (about 57g/2oz each) for the cooking times given. If your eggs are slightly larger or smaller, add or subtract 2 minutes, respectively.”
“Batch cook large quantities of eggs. Since air fryer hard boiled eggs last for about a week in the refrigerator, you can air fry several eggs in batches of 4 (or the amount you know your air fryer can hold) and store them for a quick snack or meal addition.”
“Fresh eggs are more difficult to peel. Just check the expiration date on the package. If you are within a couple of weeks of the date, they should peel more easily!”
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