I’ve mentioned quite a few times in my posts about how love is shown so much through food especially here in Asia. Even between Flo and I, acts of love are conveyed through food. While I tend to enjoy gathering up ingredients and taking care in preparing them, cooking them, and plating the dish up fresh and hot when Flo gets home, Flo feeds me whenever we go out for meals.

It’s not about going to expensive high-end restaurants that is important to me, although for sure, it’s nice being able to dine in those kind of places from times to time. Rather, it’s simply in the act of wanting to pay for our meal that shows me how thoughtful he is.

Now don’t get me wrong. This is not an expectation on my part. I offer to pay for our meals from time and time but Flo knows that I often pay for good quality ingredients whenever I cook dinner for him.

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Anyway, the other weekend, Flo and I finally decided to make something of our weekend instead of lazing around in the comforts of our home. We hopped onto the bus for a quick bout of shopping around Bugis, but before that, LUNCH! 

It was a toss up between Crystal Jade and Itacho Sushi. Went for the latter since neither of us have eaten there before. We were pleasantly surprised because the quality of food was a lot higher than we expected considering their affordable price. We ordered Shime Saba Nigiri which is one of our favourites unless poorly executed. We also ordered the Soy-Glazed Hotate (Scallops) which where a touch sweet but still yummy.

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Flo went for a selection of maki rolls to quell his hunger which I went for the Seafood Salad. At $8.90, this was quite substantial with fresh salmon sashimi, shredded crabsticks i.e. surimi (not quite my thing but I lapped it up nonetheless), wakame seaweed, a prawn and conch.

Flo and I agreed after lunch that we ought to give eateries we’ve not dined at before a chance. We tend to enjoy going back to places we know and trust serve food that consistently tickle our tastebuds since it means not being disappointed at wasting good calories on bad food. Then again, what is life if not for taking chances eh?

Just like how I took a chance to make some Stir-fried Noodles for Flo one evening. ‘Chao Mian‘ or ‘Chow Mein‘ as it’s otherwise known. I’ve shared a number of noodle recipes recently – Japanese Yakisoba, Thai Pad See Ew… Ok looks like that’s it. Interestingly enough, I’ve not had too many plates of Chow Mein in my life, so to fry one up meant having to tinker around with the proportion of each sauce going into flavouring the dish.

I’m happy to say, my noodle-loving boyfriend and my dear parents enjoyed this thoroughly. Which is why I’m only delighted to be able to share this recipe with you!

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Mise-en-place done! I think 80% of the work here is really in the food prep. If you have a good knife, that’s already 50% of mise-en-place done. Simply chop chop chop all your veggies and meat – I used pork loin. Mix up the marinade and you’re ready to go!

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Stir-Fried Noodles (Serves 3-4)

400g Fresh Hokkien Mee Noodles

200g Pork Loin, Sliced
1/2 Onion, Sliced
3 Cloves Garlic, Minced
4 Leaves Cabbage, Sliced
1 Carrot, Julienned
4 Mushrooms, Sliced

Marinade:
2 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 tsp Honey
1 tsp Dark Soy Sauce
4 Tbsp Water

  1. Mix ingredients for marinade. Set aside.
  2. Heat oil in a skillet and once hot, add sliced pork to brown. Remove and set aside.
  3. Add onions garlic to hot skillet and cook for a minute. Add carrots and cabbage and cook until soft – about 3-5min.
  4. Add mushrooms and cook another 2min.
  5. Add noodles into the skillet.
    If noodles are slightly clumped together, run warm water through it before adding into the pan.
  6. Add marinade and give everything a good toss to coat.
  7. Serve hot with a side of sambal chilli, if like us, you have none at hand, some sriracha for a spicy kick works just as well!

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I was a little hasty in adding the noodles so they were still a tad cold in the middle. I should have given them a warm rinse just to loosen them up before adding them in. As a result, some of them broke apart. I guess it means for easier eating with a fork but with chopsticks, it’s always nice being able to have long noodles to slurp up.

It’s funny because cooking this made me reminisce about Grandma. Ever since I can remember, whenever she did cook up her rendition of chow mein when we visited her in London, or while I was living there, she would use Spaghetti instead of round yellow noodles. The story goes that back when she and Grandpa first arrived in London those many years ago with Mum and Uncle Pete in tow, Chinese supermarkets were pretty much nonexistent. So she improvised, using spaghetti and stir frying it with the sauces she had at hand.

Similar to mine, Grandma would add cabbage, mushrooms and carrots the noodles only if my tastebuds remember correctly, hers had more dark soy sauce i.e. kecap manis. It was a quick dish for her to whip up and feed the family especially since she worked long hours together with Grandpa as they tried to make a life for themselves and their young children in a whole new country. That’s a story for another day though. Today, eat noodles, live long and prosper!

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