Gerald’s Stir Fried Noodles
This recipe is inspired from a recipe of an ex-colleague in the Philippines and a good friend here in New Zealand, Gerald is his name hence the dish. He introduced this dish to us when we had a potluck gathering before, it is a noodle dish that is similar to pancit canton but it uses chicken offal instead of the usual chicken meat. In effect the texture of the dish is a bit different and we loved it, since then we always ask him to cook this for us if there is some gathering, we even cook it at home. A good replacement for the pancit canton specially for those who loves the flavours and texture of chicken offal.
400g fresh fine egg noodles
1/2 cup pork belly, sliced
1/2 cup chicken heart, sliced in half
1/2 cup chicken gizzard
1 small shallot, thinly sliced
3 cloves garlic, minced
1 tsp ginger paste
2 tbsp peanut oil
1 carrot, julienned
6 stalks garlic sprouts, julienned
2 cups beansprouts
1 tsp cornstarch
1 tbsp hoisin sauce
4 tbsp soy sauce
4 tbsp Chinese cooking wine
1 cup chicken stock
- In a very hot wok add peanut oil and stir fry pork, heart and gizzard until cooked, remove from wok then set aside.
- Lower the heat to medium high, then add garlic, ginger and shallots.
- Toss garlic sprouts and stir fry for 30 seconds then add carrots, stir fry for additional 30 seconds, remove from wok then set aside.
- Mix corn starch with chicken stock, hoisin sauce, soy sauce and cooking wine pour into wok and bring to a boil.
- Add noodles and give it a good mix making sure that all noodles are coated with the gravy.
- Put back the cooked meat, vegetables and bean sprouts, stir for 1 minute then serve.