Chinese Noodles Recipes - Hokkien Noodles Recipe

Ingredients

• 3 oz. long-life noodles

• 3/4 pint (U.S. 1 7/8 cups) hot chicken stock

• 3 teaspoons peanut oil

• 1 tomato, skinned and seeded

• 2 spring onions

• 1 clove garlic

• 1 small dessertspoon tomato ketchup

• pinch each salt and (M.S.G.)

• 1/2teaspoon ginger sherry

• few drops sesame oil

• 1/2 teaspoon soy sauce

• 1 small teaspoon corn-flour

• 1 teaspoon water

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Method:

1. Drop the noodles into 1/2 pint (U.S. 1 1/4 cups) boiling chicken stock and 1 teaspoon peanut oil and cook until soft, moving them about with chopsticks or the handle of a wooden spoon to keep them separate.

2. Cut the skinned and seeded tomato into fairly fine pieces. Cut the onions into thin lengths and then into match stick pieces. Heat 2 teaspoons peanut oil in a frying-pan and fry the crushed clove of garlic in it until a pale gold color, then discard it.

3. Add the 1 pint (U.S. 5/8 cup) hot chicken stock, the tomato and the ketchup and cook for 1 minute. Add the onions, seasonings, sherry, sesame oil and soy sauce and cook for 2 minutes.

4. Blend the corn-flour with the water, add it and cook for  1 1/2 minutes. By this time, the noodles should be ready.

5. Add a little cold water to them, drain at once and turn them into a heated dish. Cut them into 'workable' lengths with a pair of scissors. Pour the tomato sauce over them and serve at once.