In the spirit of random throw-togethers of whatever's left in the fridge, coupled with hunger pangs after a day without eating, I threw this stirfry together.
The tang hoon is left over from the Chinese New Year steamboat. Chye sim from mee swa soup day. Fried shallots from prawn mee soup day. Talk about an impromptu mash-up.
What the hell, it tastes good, and I basically shovelled the food into my mouth with a spoon like a barbarian. I'm not hungry any more. Mission accomplished!
You can add any other ingredients you want, like shrimp, meat, mushrooms etc... This is a fridge clean-out dish so it doesn't really matter.
Serves 2:
- 3 bundles tang hoon, soaked briefly in water
- 2 eggs, beaten lightly
- 3 cloves garlic, minced
- 4 stalks chye sim, cut into bite-sized pieces
- 2 tablespoons oyster sauce
- 1 tablespoon light soya sauce
- 1 teaspoon dark soya sauce
- Pepper
- Fried shallots
Heat a tablespoon of oil in a wok. Fry garlic till fragrant, then add vegetables and cover with lid and let cook till tender. When cooked, set aside.
If using meat, heat up another tablespoon of oil and sear the meat till cooked and set aside.
Add eggs and lightly scramble, then add noodles and all the seasonings and mix well. Add the meat, vegetables and fried shallots and stirfry till everything is mixed.
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