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Saturday, July 7, 2012

Stir Fry Sweet Sour Yellow Noodles

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.

[serves 2-3]
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

  1. Put enough oil in wok to pan fry beancurd till firm and golden.  Dish out to cool then cut into cubes.
  2. Using the same wok and oil, saute chopped garlic and shallots till brown.
  3. Add in potato, beancurd and tomato.  Stir to combine.  Add in yellow noodles and seasoning.  Stir fry to combine well.  
  4. Add in beansprouts and vegetables.  Stir and toss ingredients well with a wok ladle and a pair of long chopstick.
  5. Pour in hot water.  Stir to mix and cook until gravy is reduced.
  6. Dish out to serve immediately with squeeze of lime.  Garnish with hard boiled egg, spring onions and fried shallots if desired.

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