Don't let the title constrain you, you really don't need a special once a year occasion to whip this up. Just any reason to celebrate life with your loved ones would suffice. Although that extra can of abalone you're hoarding right after this festive season can be put to good use here.. 😉
Nothing much to this really, you just char some Hokkien Noodles and let them braise in a seasoned stock mixture along with the juices from your abalone can. Boiling the entire can of abalone first before using in your dishes will concentrate its juices inside and tenderize the mollusk.
To braise the noodles with, I used the last of my frozen stash of seafood & iberico pork stock (the steps to which can be found on ig stories highlights here), which amps up the rich sea flavour. But feel free to use any unsalted stock you have on hand (you want to control the seasoning, right?;). To finish, splash of brandy and some seared seafood to embellish your noodles with.
As usual, the step by step cooking guide can be found here, under the Ig stories highlights "CNY NOODZ" and I'm including the written recipe below as well if it makes things easier for u.. 😉
2 Tablespoons canola oil
500g hokkien mee
4 garlic cloves, minced
600ml stock (preferably unseasoned!)
2.5 teaspoons cornstarch
4 Tablespoons of abalone jus from your can
1 teaspoon fish sauce
1 teaspoon light soy
1 Tablespoon dark soy
1 teaspoon sesame oil
dash of white pepper and salt (to taste)
bak choy leaves, a bunch
Splash of brandy or shaoxing wine to finish
A can of abalone
Prawns & Scallops, any amount that makes your heart content...
Also, save those prawn heads and shells in your freezer to make the seafood & pork stock that was mentioned above. You'll be happy you did!