Do you eat out much? I used to…well I try to cook as much as I can. Last week, it was a long day and kids were hungry and I just couldn’t cook. So we went to a nearby restaurant and ordered this same dish. OMG it tasted so horrible and one plate had about 5 tsbp of noodles on it for RM 6! I was aghast!
Anyway I’m sure we can make this at home right? 😉 So another round of flipping through my Good Food magazine and I actually found the recipe! So here goes.. all in all it must have taken me about 30 minutes.
Recipe ( adapted from Good Food magazine)
- 2 bundles of fresh wantan noodles ( or you could use dried egg noodles/kuay teow(flat noodles) )
- 2 inches of ginger, sliced thin
- 2 cloves of garlic, chopped fine ( you know I just grate!)
- 300g of mixed seafood and chicken ( squids cut into rounds, prawns-shelled and deveined but leave tail intact ,chicken breast cut into cubes)
- 1 small bunch of bok choy/ choy sam
- 500ml of chicken/vegetable/fish stock
- 3 egg whites,beaten
- 1 tsp sugar
- 1 tsp white pepper
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 chinese cooking wine
- 3 tbsp cornflour
Start with heating 2 inches of oil in a wok and deep fry the noodles. Make sure you loosen the bundle of noodles and the oil is hot enough, cos if the oil isn’t hot, the noodles will absorb too much oil. Drain the noodles once golden brown on some kitchen paper and set aside.
Get started on the gravy. Pour out the oil from frying the noodles, and leave 4 tbsp. behind. Once oil is hot, add the garlic and ginger and fry till you get an aromatic, then add in the seafood and chicken. Keep stirring it till it’s cooked then add the bok choy. Cook till the vegetables are cooked. Keep aside.
Clean the wok and add the stock, sugar, pepper, oyster sauce, cooking wine and fish sauce and bring it to a boil for 2-3 minutes. Now add the corn flour diluted in 3 tbsp. of water and let it boil for another 1-2 minutes then add the beaten egg whites and stir it in with a chopstick for a minute. Add the fried seafood and veg, mix well and pour onto the fried noodles. Serve immediately.
Enjoy a delish homemade Kung Fu Char without the ‘recycled oil’ , good quality veg , seafood and no Ajinomoto! 🙂