MIXED MEAT STIR FRY ON FUJIAN NOODLES AND LONDON'S CHINA TOWN

It is supposed to be the summer season but the weather seems to ignore the fact. All we had was one or two weeks of sunshine in the spring. It is either raining or overcast. Luckily, a little bit of sunshine has been forecasted for the next few days. It is not hot, just nice, mild with a dose of sunshine. These days are just so precious and few that we really have to take advantage of them. Of course the first thing that comes to mind are the leisurely activities that we have been dreaming of doing all the winter months. We went out to China Town in the weekend and it was so nice to stroll around without a heavy coat and a cold nose.

I took a few photos of London's China Town so I can show you how it looks. Most cities have their own China town and we always seek them out when we travel. They are all different yet have the same welcoming feel.

Chinese arches confirm that you have reached China Town. That plus the unmistakable aroma of Chinese food. 

People come here to eat, to shop, to stroll or simply just to be here.

My husband and daughter milling amongst the crowd, mostly tourists, taking in all the sights, sounds and smells. 

Tourist belt intertwines with the market street.

All the exotic fruits and vegetables are available here.

Love it or hate it. Durian: the stinky delicacy of the Orient.

No mannequins are to be seen on the shop windows. These roast meats are the goods that make the customers come.

Here are the experts making the Chinese dumplings that we all love.

Their special talent are put on show.

The Chinese bakery is not to be missed. Delicious Oriental style cakes, buns and sweets are reason enough to take a trip to China town.

I made a quick dinner with the fresh Fujian noodles we bought at the Chinese supermarket  and our takeaway roast and char siu pork. This recipe is called mixed meat because you can use any combination of meats and seafood that you like. You can use raw pork or chicken slices, seafood or any cooked meat. You can also add fish balls, fried tofu and mushrooms. You have to season and stir fry the raw meat first. I stir fried the noodles separately then topped it with the stir fried meat and vegetable sauce. It is a really versatile dish. You can use whatever ingredients you have or like.

Ingredients:

400 gms. fresh Fujian or any fresh noodles
cooking oil
2 tbsps. light soy sauce

1 carrot, sliced thinly diagonally
3 cloves of garlic chopped

15 dwarf beans, cut diagonally into 2" lengths

4 bunches of spring onions, cut diagonally, green parts and white parts separated
1 1/2 c. cooked meat
1 tbsp. oyster sauce
2 cups chicken stock

3-4 Chinese leaves (Napa cabbage)

2 tbsps. corn flour

1 tsp. sugar

1 tsp. sesame oil

Method:

Boil plenty of water in a pot or wok. 

When boiling, drop the noodles and add 2 tbsps. of oil. Stir gently to separate. Cook until al dente. This will be stir fried later. 

Refresh the noodles with cold water and drain. Drizzle a bit of oil and stir. 

Heat up a wok. Add 2 tbsps. of oil and add the drained noodles. Stir fry on high heat for 3 minutes with 2 tbsps. of light soy sauce. Transfer to a serving dish. 

If using raw meat, season with light soy sauce and stir fry briefly then set aside. 

Wash and dry the wok. 

Heat the wok up again and when very hot add 2 tbsps. of oil. Add the carrots and stir fry for 2 minutes or until it changes colour. 

Add the garlic and stir fry for 1 minute. 

Add the dwarf beans, white part of the spring onions, meat and the oyster sauce. Fry for 2 minutes, stirring all the time. 

Add the stock. Disperse the corn flour in a bit of water and add to the stock when it boils, stirring until it thickens. Add the rest of the ingredients and check the seasonings. 

Ladle over the noodles and serve piping hot. 

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