Hokkien noodles are Chinese, from the Fujian region. I don't know what the good folks of Fujian do with their noodles but here in Oz the best-known dishes based on Hokkien noodles don't originate in China but come from Singapore and Malaysia. I've used them in a dish with more Thai influence than Singaporean or Malaysian. Smoked fish is reasonably common in Thai cuisine, so I smoked a fillet of salmon over jasmine tea leaves, rice and sugar. I cooked the noodles first in a broth of chicken stock and a little light soy. Then the noodles went into a wok with peanut oil, soy sauce and XO sauce. Flaked smoked salmon, green onions, bean sprouts, fish sauce, sugar and ground roasted rice were tossed through to warm. A salad of cucumber, chilli, coconut vinegar & sugar on top with some coriander & mint leaves to finish. A bit of prep with the smoking, slicing and washing of various bits, but once the ingredients are prepared, the whole thing takes five minutes to cook.
HOKKIEN NOODLES WITH TEA-SMOKED SALMON & XO SAUCE
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