COMPLIMENTARY RECIPE: Wok-tossed hakka noodles with chicken & lap cheong

"While checking out Block M, a bar district in Jakarta, I asked the younger locals where they went for street food. I was surprised when they directed me to the very centre of Block M where there’s a newish food precinct called Food Fighters. This place is a slice of modern Jakarta so it’s interesting to see, on that level alone. You can get everything here from lattes to Mexican food, to charcoal bun burgers to waffles, but I was recommended the noodles at Mie Chino. A young guy runs this place and he has just four dishes on his menu. Of these I thought the stir-fried Hakka noodles with chicken and lap cheong were pretty special. They’re also easy to make and I can’t recommend enough that you add them to your ‘I need to cook dinner in a great hurry’ repertoire. They only require simple ingredients and literally 3 minutes of cooking time, and you’re there. Too easy." - Chef Luke Nguyen

SERVES 4-6, AS PART OF A SHARED MEAL

INGREDIENTS

400g fresh yellow hakka egg noodles
2 tablespoons peanut oil
2 garlic cloves, finely diced
150g boneless, skinless chicken breast, cut into small pieces
50g lap cheong, sliced, (Chinese dried sausage)
150g choy sum, cut into 4 cm lengths
150g bean sprouts
1 tablespoon sambal oelek chilli paste
2 tablespoons kecap manis
pinch sea salt
1 tablespoon Fried red Asian shallots, to garnish
2 spring onions, to garnish

METHOD

Bring a saucepan of water to the boil. Blanch the noodles in the water for 20 seconds, then remove and drain. Set aside.

Heat the peanut oil in a wok over a high heat. Add the garlic and sauté until fragrant, then add the chicken and lap cheong. Stir-fry for 2 minutes.

Add the blanched noodles, choy sum and bean sprouts and stir-fry for a further minute, then add the sambal oelek, kecap manis and a pinch of salt. Stir-fry for another minute.

Transfer to individual plates, garnish with fried shallots and spring onions and serve.

Recipe from Luke's Book - Street Food Asia. Click here to purchase the book now.

Phuong Nguyen