Poh puts all the hard work of Adam's seafood catch into a luxurious version of her family's lo mein recipe. Feel free to sub abalone for your seafood of choice.
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 2 litres chicken stock
- 500 g Hokkien noodles
- 2 eggs, lightly beaten
- 1 tbsp fish sauce, or to taste
- ¼ tsp ground white pepper
- 500 g fresh abalone, bashed well to tenderise, thinly sliced
- 1 bunch choy sum, rinsed, cut into bite - size pieces
- 1 – 1 ½ tbsp Chinese black vinegar (Chinkiang)
- 2 tbsp finely chopped chives
- Sea urchin roe, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Mix the cornflour with 60 ml (¼ cup) water and set aside.
- Place a large, heavy - based saucepan over medium heat. Add the oil and garlic and stir until golden. Add the stock and bring to the boil. Add the noodles, then agitate them to separate the strands.
- Reduce the heat to as low as possible, then stir in the eggs, fish sauce, pepper and abalone and simmer very gently for 1 minute or until just cooked. Add the choy sum and remove from the heat. Stir in the black vinegar to taste, ladle into bowls, then scatter with chives and top with sea urchin roe. Serve immediately.
Join Adam & Poh on a Malaysian-Australian eating adventure in Adam & Poh's Malaysia in Australia