Thursday, 6 June 2013
Malaysian Style Spicy Noodles
Hakka noodles, boiled- 1 pack (200 gm)
Boiled soya chunks- 1 cup
Sesame oil or regular oil- 4 tbsp
Garlic cloves, minced- 4
Red fresh chilies, sliced- 2
Cabbage, half inch thick strips- 1 cup
Capsicum, julienne- ½ cup
Chili garlic sauce or red chili- garlic paste (or sambal oelek)- 2 to 3 tbsp
Fresh lime juice- 2 tbsp
Sweet bean sauce- 2 tbsp or jaggery syrup- 1 tsp
Soy sauce- 2 tbsp
Salt to taste
Heat oil in a pan over medium heat. Add garlic to pan; cook 30 seconds,
Add soya chunks, cabbage, capsicum, red chili slices and salt; cook 2-3
minutes, stirring frequently on high flame.
Combine remaining ingredients, stir well. Add noodles, toss to combine.
Reduce heat, and cook 3-4 minutes or until thoroughly heated. Serve
Instead of soya chunks, you can use tofu, mushrooms, chicken or
In real dish, Malay used bok choy instead of cabbage and capsicum.
I adopted this recipe from My Recipes. com