Cook the noodles according to package directions. Set aside.
Peel and finely mince the garlic.
Peel and finely slice the onion.
Peel the carrot and slice thinly.
Cut off the leaves of the Chinese cabbage and reserve for future use. You only need the crisp stalks for this noodle dish. Cut the stalks into one-inch lengths.
Discard the root ends of the scallions and cut into one-inch lengths.
Cut the fish balls into halves.
Slice the kikiam diagonally into two to three pieces.
Heat the cooking oil. Lightly fry the fish balls and kikiam.
Add the carrots and cook, stirring, for about a minute. Add the garlic, onion and Chinese cabbage stalks; cook for another minute. Add the onion leaves. Stir.
Pour in the soy sauce, oyster sauce and hoisin sauce. Add pepper. Stir to blend.
Add the noodles, toss and stir to coat the noodles with the sauce.
Turn off the heat, drizzle with sesame oil and serve.
If instant noodles are what you have in your pantry, use four packs. If they come with soy sauce and sesame oil, you can use them. If they come with powdered seasoning and you want to use that, you'll have to make adjustments with the oyster and hoisin sauces. My tip is to stir the powdered seasoning with the soy sauce in a bowl, add oyster and hoisin sauces little by little until you get a good balance of flavor.Squid balls, crab balls, beef balls, pork balls, chicken balls or mushroom balls can be substituted for the fish balls. You can even combine two or more varieties.This is an updated version of a recipe originally published in April 16, 2008
Stir Fried Noodles With Fish Balls and Kikiam (Quekiam) printed from https://casaveneracion.com/quick-and-easy-stir-fried-noodles-with-fish-balls-and-quekiam/ for personal use only. Not for republication nor distribution.