Cook Book Recipe

Ingredients

500g- Hokkien noodles
2-tablespoon oil
2-clover garlic, sliced
1-onion, cut into thin wedges
1-tablespoon Sichuan peppercorns, crushed
1-steam lemon grass, white part only, finely chopped
300g- green beans cut into 3cm lengths
750g- raw large prawns peeled, deveined, halved lengthways
2-tablespoons fish sauce
1/3-cup (80ml) oyster sauce
½- cup (125ml) chicken stock

Procedure

1. Cover the noodles with boiling water, stir to separate, and then drain
2. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add the garlic, onion, peppercorn and lemon grass, and stir-fry for 2-3 minutes, or until tender. Remove.
3. Reheat the wok, add the remaining oil and swirl to coat. Add the prawn and stir-fry for 3-4 minutes, or until just cooked through add the bean mixture and noodles, and stir-fry for 3 minutes, or until the noodles are heated through. Add the sauce and stock, and bring to the boil. Toss well and serve