Malay Style Fried Noodles
A favourite amongst many locals in Malaysia; a spicy & tangy noodle dish complemented by the sweet taste of shrimp and cabbage and cooled with a cucumber garnish. Perfect for lunch or dinner
500g yellow noodles or dried egg noodles
200g Prawns, or quorn pieces, thinly sliced
1 cups cabbage - sliced thinly - or beansprouts if available
1 bunch spring onions - cut into 1 inch strips
1 or 2 cloves garlic-crushed
1 small onion-chopped
1 tsp soy sauce
1 large egg - beaten
1 tbsp oil
1 lime (juice for garnishing)
Lettuce, Cucumber - Sliced thinly for garnishing
Cook noodles in boiling water (usually 3 or 4 minutes) drain and refresh.
Fry garlic and onion in oil until slightly browned season with ground pepper
Add the prawns or quorn pieces and fry for a few minutes. Set aside.
Fry the beansprouts or cabbage, and green onions, add eggs to oil and fry until no longer runny, but not stiff.
Turn heat down and add Noodles and meat that was set aside.
Stir until well mixed. .
Stir noodles and vegetables until well mixed and vegetables look heated through.
Add soy sauce and salt to taste.
Add juice of lime just before serving.
Use cucumber/lettuce for garnishing.
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