OODLES OF NOODLES

Let me see, I have cooked Hokkien-style Fried Mee, "Singapore-style" Fried Meehoon ("sing chow mee"), Fried "Loh shui fun";  the simple Vegetarian Fried Meehoon and even Shanghai-style mee-sua with dried prawns and spring onions and last but not least not forgetting our family favourite- oddles of noodles served with our family minced meat sauce in soup----all except Cantonese-style Fried Noodles.  

I like the robust dark soya sauce and the pieces of lard in Hokkien-style fried mee (my favourite);  the sweetness of the onions, tomatoes and char siew in the Singapore fried meehoon, the smooth and chewniess of loh shui fun; the rich aroma of the rice wine in the dried prawns and spring onion with the Shanghai Mee sua and the assortment of the vegetables in the vegetarian fried meehoon.  

Most of the Cantonese fried mee that I had eaten tend to be bland and the sauce to be a thick slurry of cornstarch. Oh, not that I dislike the dish wholly, I do find the crisp and slightly blacken fried meehoon the best portion of the dish though.  

When I saw the recipe on Kitchen Flavours blog - thai-style fried noodles, I immediately think of the Cantonese Style Fried Noodles aka "wat tan hor" and here's my version. 

Ingredients:  kway teow, choy sum (spinach); thinly sliced pork (marinated with soya sauce, cornstarch, sesame oil and pepper), spring onions - white part diced and green parts cut into length, sliced ginger eggs, minced garlic and mix the seasoning together (so that you can adjust the taste here as it will be a very quick stir fry)- soya sauce, oyster sauce, sugar and pepper and water.

Kitchen Flavours give us a good tip- that is to separate (using your hands) the kway teow with some soya sauce before frying them.  This way the kway teow is seasoned and they won't lump together when cooked.
I pan-fry the kway teow till slightly golden brown and fragrant. Dish up and set aside.
 

Heat oil, add minced garlic and white of spring onions till fragrant,  add the pork.
Add sliced ginger,spring onions and spinach. Splash some rice wine and add some water.
Bring to boil and add in the beaten eggs and immediately off the heat and spoon sauce over the kway teow.

Serve immediately.   Nothing beats homecooked.  Simply yummilicious!
Saturday morning brunch for Esther before she goes to work and for me before I started my spring cleaning over the weekend.

Yes spring cleaning already began for me over the weekend...... got to get the house bright and clean for Jeremy's wedding as well as the Chinese New Year which falls on 31/1/2014!

On Sunday, it was another one-pot meals... ABC soup served with elbows macaroni- a replicate of the macaroni and ham in chicken soup that we had in HongKong. (sorry forgot to take photos ..again).  

Enjoy.