Recipes

Changs Shelf- Fresh Hokkien Style Noodles are a great standby ingredient. The 800g pack contains four 200g packs which allow you to cook for 2, 4 or 6 easily and quickly. To use them open the pack into a bowl, use your fingers to gently untwine them, rinsing the noodles with a little warm water helps. Then simply add them to the stir fry in the last few minutes of cooking.

Cooking time: 20 minutes
Serves: 4
Degree of difficulty: quick

4 dried Chinese mushrooms
2 tablespoons oil
200g snow peas
500g large green prawns, peeled and deveined
2 cloves of garlic, crushed
2 tablespoons Changs Oyster Sauce
2 teaspoons Changs Light Soy Sauce
2 teaspoons Changs Sesame Oil
2 teaspoons Cornflour
1 cup chicken stock
2 packets from a 800g pack of Changs Shelf Fresh Hokkien Noodles
280g can Changs Bean Sprouts, drained and rinsed
4 shallots, shredded

Place the Chinese mushrooms in a small bowl, cover with boiling water. Stand for 10 minutes, drain. Remove and discard mushroom stems and finely slice the mushroom caps.

Heat the wok or large heavy based pan until very hot, add the oil. Add the garlic and snow peas, cook for 1 minute. Add prawns; cook stirring for 2 minutes or until prawns are just cooked. Add the sliced mushrooms.

Add the combined oyster sauce, soy, sesame oil cornflour and stock to wok; stir constantly over medium heat until mixture just boils and thickens. Add noodles and bean sprouts; toss gently combine. Add shallots, stir and serve immediately.

What is the Difference Between Shredding and Slicing?

Shredding is a technique where the food is cut into fine matchstick like shreds. You first cut the food into slices and then stack a few slices on top of each other then cut lengthwise into fine thin strips. This is often called for when preparing vegies likes carrot and ginger. Slicing be it fine or more thickly cut pieces is a conventional cooking term for cutting the ingredients into even slices.