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Min Frire
Serves 1
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Min Frire
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Serves 1
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Directions
1
Marinate the chicken by mixing the chicken thigh fillets with black pepper, light soy sauce, Chinese cooking wine, oil, and cornstarch in a bowl.
2
Cover and set the marinated chicken aside for 20-30 minutes.
3
Heat some neutral oil in a pan over medium to high heat and fry the prawn tails until just cooked.
4
Season the cooked prawns with a little salt and pepper, then remove and set them aside.
5
Add another tablespoon of oil to the same pan and pour in the whisked eggs, swirling to cover as much surface area as possible.
6
Cook the eggs, breaking them with a spatula or wooden spoon until scrambled, then remove and set aside.
7
Place the pan back on the heat, add some oil, and cook the marinated chicken until it starts to brown, about 5 minutes.
8
Add the sliced Taiwanese sausage (or lap cheong) to the pan with the chicken and mix well.
9
Toss through the julienned carrots, shredded Chinese cabbage, and the white parts of the spring onion for 2-3 minutes.
10
Add the hokkien noodles, cooked prawns, pepper, light soy sauce, and oyster sauce to the pan.
11
Toss and cook for 2-3 minutes until everything is well combined and heated through.
12
To finish, toss through the cooked scrambled egg, the green parts of the spring onion, and the bean sprouts.
13
Serve the Min Frire hot.
Ingredients
3 chicken thigh fillets, cut into strips
0.5 tsp black pepper
1 tbsp light soy sauce
1 tbsp Chinese cooking wine
1 tsp oil
1 tsp cornstarch
10 pieces prawn tails
3 eggs whisked
2 pieces Taiwanese sausage, sliced
0.67 cup carrot cut into matchsticks
0.67 cup shredded Chinese cabbage
3 pieces spring onion, sliced into 4 cm lengths, white and green parts separated
1 kg hokkien noodles
2 tbsp oyster sauce
1 cup bean sprouts
Equipment
wok or large pan
tongs
chopsticks
spatula
bowl
Tips
This recipe is all about preparation, just like any stir-fry.
Using Taiwanese sausage adds a chewier texture, and a richer and sweeter flavor.
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