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Malaysian-style Noodles

What's The Big Idea?

OK, this may not be desperately authentic, I've adapted the original recipe somewhat (and who knows how authentic the original was?!). But it is super-tasty and well worth the effort! This is very much an "all in one" dish - meat, vegetables and noodles all end up in the same pot - you won't really need anything else to go with it.

Either the prawns or the spicy sausage could be swapped for chicken or other meats, or tofu, or other seafood, or a combination - up to you!

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Shopping List

Here's the list of what you need:

  • 8oz or 4 sheets flat dried noodles
  • 2 eggs, beaten
  • 2 tablespoons sesame oil
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely sliced
  • 4 large spirng onions, sliced
  • 4 cloves garlic, minced
  • 2 fresh green chillies, finely chopped and seeds removed
  • 6oz spicy sausage (e.g. chorizo), finely chopped
  • 8oz large prawns
  • 3 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons rice wine or sherry
  • 3½ fl oz chicken stock
  • 3 tablespoons fresh coriander (cilantro), chopped
  • 6oz bean sprouts

What To Do

  • Soak the noodles in warm water for 25 minutes or until soft
  • Beat the eggs together with the sesame oil, and season with salt and pepper
  • Heat half the vegetable oil in a wok and fry the egg mixture without stirring until set
  • Remove this "omelette" from the wok, slice and set aside
  • Heat the remaining oil in the wok, and add the onions, spring onions, garlic, chillies and sausage
  • Stir fry for 2 minutes, then add the prawns. Stir fry for a further minute
  • Drain the noodles and add these to the wok, along with the soy sauce, oyster sauce, rice wine or sherry, and stock
  • Bring to the boil and cook for a further 2-3 minutes, stirring all the time
  • Finally, add the coriander and bean sprouts, and the sliced "omelette". Continue cooking for a final 2-3 minutes. Serve

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