Name: Mussel and lap chong stir-fry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 1 tablespoon oil; 175 gram lap chong sausage, sliced; 1 onion, sliced; 1 long red chillies, sliced; 3 clove garlic, sliced; 1 cup (250ml) chinese rice wine (shaoxing) or sherry; 1/4 cup (60ml) light soy sauce; 1 kilogram mussels, cleaned and de-bearded; 450 gram hokkien noodles; 1/4 cup coriander leaves, to serve

Mussel and lap chong stir-fry

Serves 4

Prep

10M

Cook

Total

18M

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Ingredients

1 tablespoon oil

175 gram lap chong sausage, sliced

1 onion, sliced

1 long red chillies, sliced

3 clove garlic, sliced

1 cup (250ml) chinese rice wine (shaoxing) or sherry

1/4 cup (60ml) light soy sauce

1 kilogram mussels, cleaned and de-bearded

450 gram hokkien noodles

1/4 cup coriander leaves, to serve

Method

1.Heat oil in a wok or large frying pan on high. Add sausage, onion, chilli and garlic. Stir-fry for 2-3 minutes, until sausage starts to colour and onion is softened.

2.Add rice wine and soy sauce, and bring to a simmer. Add mussels, cover and cook for 3-5 minutes, until mussels open.

3.Prepare noodles according to packet directions. Add to wok and toss until combined and heated through. Serve scattered with coriander leaves.

Lap chong is a dried Chinese pork sausage and can be found in the Asian section of supermarkets. Substitute mild salami, if preferred. Choose mussels that feel heavy for their size.
Note

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