This sweet, sourish and slightly spicy stir fry noodles can be a healthy version of the Indian/Mamak Mee Goreng [Fried Yellow Noodles] for an EZ weekend lunch. Easy to prepare meatless noodles yet appetising.
400 gm yellow noodles - rinse in a colander under running water and drain.
3 stalks chai sim [mustard leaves] or bok choy - washed and cut into 1 inch length
100 gm beansprout - tailed
1 potato - boiled or steamed to soften - skinned and cut cubes
1 tomato - washed and cut cubes
2 pieces firm beancurd [taukwa] - pan fried and cubed
1 lime - cut wedges
2-3 shallots - sliced
2 cloves garlic - chopped
2-3 tbsp oil
Seasoning Sauce [mix together]
2-3 tbsp tomato sauce
1 tbsp chilli paste [chilli boh]
1 tbsp dark soy sauce - for colour
1 tsp sugar to taste
1/2 tsp msg or chicken stock granules
salt to taste [I omit cos' yellow noodles are salty]
1 cup hot water
1 hard boiled egg - additional for garnish
spring onions for garnishing
- Put enough oil in wok to pan fry beancurd till firm and golden. Dish out to cool then cut into cubes.
- Using the same wok and oil, saute chopped garlic and shallots till brown.
- Add in potato, beancurd and tomato. Stir to combine. Add in yellow noodles and seasoning. Stir fry to combine well.
- Add in beansprouts and vegetables. Stir and toss ingredients well with a wok ladle and a pair of long chopstick.
- Pour in hot water. Stir to mix and cook until gravy is reduced.
- Dish out to serve immediately with squeeze of lime. Garnish with hard boiled egg, spring onions and fried shallots if desired.