Fried Noodles
Ingredients:
500g fresh flat yellow noodles
300g beansprouts
3-4 bunches bok choy
250g roasted pork belly
1/2 bowl preserved radish (chai por)
1/2 bowl dried prawns, ground
1 big onion, sliced
4 cloves garlic, chopped
1 tbsp chilli paste
4 tbsp cooking oil
1 bowl water
Seasoning:
1 tbsp light soya sauce
1 tsp pepper
Garnishing:
2 fresh red chillies, sliced
2 sprigs coriander leaves
Fried shallot crisps
Method:
1. Wash chopped preserved radish in several changes of water and squeeze dry. Wash dried prawns and grind fine.
2. Wash bok choy and coriander leaves thoroughly to remove the dirt. Rinse in salt water and drain. Chop bok choy into 3 cm lengths. Nip off the roots of beansprouts, wash and drain.
3. Scald yellow noodles and drain in a colander.
4. Heat 4 tbsp oil in a wok, saute the chopped garlic and preserved radish over medium heat till lightly browned. Add chilli paste and ground dried prawns and fry till fragrant.
5. Add sliced onions, beansprouts, roasted pork slices and 1 bowl water. When the water boils, add in bok choy and scalded noodles. Toss ingredients thoroughly, adding more water if necessary. Taste and adjust seasoning accordingly.
6. Transfer to a large serving dish and garnish with coriander leaves, sliced red chillies and fried shallot crisps.
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Rose, do you know how to make the Penang Indian mee goreng? I love this one very much & normally I go to the one at Pulau Tikus. Somehow, the taste is unique to anypart of Malaysia & Singapore. In Singapore, it’s always with lots of tomato ketchup with freshly cut green chilli as garnish but the Penang version is dry, to the extent of burnt and with flavours of potato & red cuttlefish. I guess the part of the fire & fry timing is also crucial. Hope you can show this recipe soon. Thanking you in advance.
Comment by daniel oon | October 3, 2009