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Malay-style beehoon noodles with John Dory

You'll need

3 cloves of garlic, halved 2 fresh red birdseye chillies 4 red shallots, halved 2 cm piece of ginger, peeled and sliced 100 ml vegetable oil 2 eggs, lightly beaten 600 gm John Dory, skinned and cut into 3cm pieces 150 gm bean sprouts 8 leaves of Asian greens (about 200gm, such as gai choy or bok choy), coarsely shredded 2 tbsp soy sauce 200 gm fine rice vermicelli noodles, soaked in warm water for 2 minutes and drained To serve: Lebanese cucumber, cut into julienne, crisp fried shallots (available from Asian food stores), sliced red chillies and coriander sprigs


  • 01
  • Process garlic, chillies, shallots, ginger, ½ tbsp oil and ½ tsp sea salt in small food processor until a paste forms. Heat ½ tbsp oil in a wok, add beaten eggs, swirl to coat base thinly and cook over medium heat for 2 minutes or until just set. Remove omelette, cool, then roll up tightly and cut into thin slices.
  • 02
  • Heat wok, add 1 tbsp oil, then add half the fish and stir-fry over high heat for 1-2 minutes or until almost cooked, then remove from wok. Repeat with 1 tbsp oil and remaining fish, then remove. Heat remaining oil in wok, add garlic mixture and stir over medium heat for 2-3 minutes or until fragrant.
  • 03
  • Add bean sprouts, Asian greens, soy sauce and 175ml water and stir-fry for 1 minute, then add soaked drained noodles and stir-fry for 2 minutes or until heated through. Add fish and gently stir-fry for 30 seconds or until warmed through. Divide noodles and fish among bowls, top with omelette strips, cucumber, fried shallots, chilli and coriander, and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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