Connie’s notes
Truth be told, boiling the noodles took longer than stir frying the dish. Fresh egg noodles from the neighborhood Japanese grocery is used here but you may substitute dried noodles. Even instant ramen will be good but you won’t be needing the packet of seasoning that go with it.
Whether you use fresh noodles or dried noodles, you still need to cook them in boiling water. Take them off the heat while they are still lightly chewy. And the most important part of prepping them is to drain them and bathe them in cold water before draining again. This stops the cooking immediately and prevents them from turning soggy.
There aren’t a lot of ingredients in this dish. Aside from the noodles, you need Chinese sausages (slice them thinly), an onion (peel and slice), the sauce (mix equal amounts of soy sauce, oyster sauce and hoisin sauce with a drizzle of sesame seed oil) and bok choy.
Tip #1: Because bok choy stalks take longer to cook than the leaves, it is a good idea to separate them.
Tip #2: There are several varieties of Chinese sausage. Most are made with pork, others with chicken or duck liver or some other meat. Chinese sausages can be salty, sweet or both sweet and salty. I find that the sweet-salty pork sausage works best for this recipe.
Whether you use fresh noodles or dried noodles, you still need to cook them in boiling water. Take them off the heat while they are still lightly chewy. And the most important part of prepping them is to drain them and bathe them in cold water before draining again. This stops the cooking immediately and prevents them from turning soggy.
There aren’t a lot of ingredients in this dish. Aside from the noodles, you need Chinese sausages (slice them thinly), an onion (peel and slice), the sauce (mix equal amounts of soy sauce, oyster sauce and hoisin sauce with a drizzle of sesame seed oil) and bok choy.
Tip #1: Because bok choy stalks take longer to cook than the leaves, it is a good idea to separate them.
Tip #2: There are several varieties of Chinese sausage. Most are made with pork, others with chicken or duck liver or some other meat. Chinese sausages can be salty, sweet or both sweet and salty. I find that the sweet-salty pork sausage works best for this recipe.Ingredients
- 1 tablespoon cooking oil
- 1 onion peeled and thinly sliced
- 2 Chinese sausages thinly sliced
- 2 bunches bok choy cut into two-inch lengths; stalks and leaves separated
- 2 pinches salt
- cooked egg noodles enough for two people
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame seed oil
Instructions
- Heat the cooking oil in a wok or frying pan.
- Stir fry the onion, Chinese sausages and bok choy stalks for about a minute.
- Add the bok choy leaves, sprinkle in the salt and stir fry for another half a minute.
- Spread the noodles over the sausages and vegetables.
- Mix all the ingredients for the sauce and drizzle directly over the noodles.
- Stir fry until the noodles are hot and the sauce has been soaked up evenly.
- Serve at once.
Shrimps with salted duck egg yolk sauce
