No food challenge here; this is pure comfort. Malay noodles are a savory dish I’ve neglected for years but recently bought the noodles for it, so Caroline and I could get reacquainted. The same goes for Dan Dan Noodles which I’ll be posting about shortly. The key ingredient to making a satisfying version of Malay noodles is to start with the correct rice noodles. The sliced version on the left is almost 1-inch wide while the sheet of noodles on the right can be used but must be sliced first. To slice the sheet it is best to leave them in the plastic wrapper and press firmly with a knife through the plastic to cut 1-inch wide strips.
Before you attempt to peel apart the noodles you must microwave them first, otherwise, they will break. Leave the noodles in the bag and microwave for 1 – 2 minutes depending on your particular oven. Once the noodles are hot and they do get pretty hot to the touch, pull them apart so you have a bowl of noodles that look like this.
Ingredients:
- 2 – 3 Tbsp oil of your choice, such as peanut, canola, or avocado
- 1/4 C. Chopped onion
- 2 – 3 ounces of sliced chicken
- Chicken stock powder – you could use MSG instead if you were so inclined
- 3 – 4 Shrimps
- 1 Egg
- Rice noodles
- 1/2 Tsp Sugar
- 1/4 Tsp Salt
- Sweet soy sauce or Kecap Manis
- Beansprouts
- Sliced green onion
- Sesame oil
Preparation:
Add oil to hot wok. Stir in onion, sliced chicken, and a 1/2 teaspoon of chicken stock powder in a very hot wok at the highest temperature you can set. Cook until the onion starts to become transparent and the chicken has lost all pinkness. Now add the shrimp and a scrambled egg, stir fry until egg is cooked and well distributed. Add the warmed noodles, sugar, and salt. You may need another small dash of chicken stock powder, use your judgment. Drizzle about a teaspoon of sweet soy sauce over the noodles, continuing to stir the noodles for about 30 seconds. Add a small handful of bean sprouts and a pinch of green onions, you are now 30 seconds away from this dish being finished. Top it off with a small splash of sesame oil and serve it up. Don’t forget that sesame oil is very pungent and a little goes a long way.