Fujian Fried Noodles
Signature Fujian Fried Noodles from Kuala Lumpur's Kam Lan Kee, charcoal-fired stir-fried and tossed with prawn broth and dried sole fish powder for a rich, smoky wok hei.
Ingredients
Fujian noodles (golden yellow, thicker than regular oil noodles)
to taste
Minced garlic
to taste
Lard
to taste
Shrimp broth (simmered from dozens of pounds of shrimp shells)
to taste
Dried fish powder (secret recipe, made from dried flounder ground into powder)
to taste
Soy sauce (naturally aged dark soy sauce)
to taste
Pork slices
a pinch
Shrimp meat
a pinch
Cabbage
a pinch
Lard residue (crispy pork fat bits)
large amount
Instructions
1
Aromatize
Add lard and sauté minced garlic until fragrant.
2
Dry-fry noodles
Use charcoal fire (low heat) to dry-fry the noodles.
3
Add broth and ingredients
While dry-frying the noodles, add shrimp broth, secret recipe dried fish powder, soy sauce, then add pork slices, shrimp meat, and cabbage.
4
Reduce sauce
Cover with a lid, let the noodles fully absorb the broth.
5
Serve
Remove the lid, add a large amount of lard residue, stir-fry briefly, then serve.
