Get a taste of Asia with these Malaysian fried noodles.
What can I say about Malaysia? I love the country, I love the people, I love the food. Since I moved here my tolerance for spicy food went up so much that I always go back to Romania with fresh chilies that I can’t find there - chili padi (bird’s eye chili) and the Malaysian dried red chili used to make sambal (chili sauce), which is often used in foods like curry laksa, beef redang etc.
This is a very simple, easy recipe to bring a little taste of Malaysia into your home.
Enjoy!
bihun goreng
malaysian fried noodles
Ingredients
(See Tips&Cheats for substitutes)
Noodles:
peanut oil - 50ml
bihun (rice vermicelli) - 200g
skinless chicken breast, cubed - 120g
6 garlic cloves, sliced
mustard leaves – 150g
bean sprouts - 200g
Broth mixture:
chicken broth - 200ml
oyster sauce – 3 tbsp
sweet soy sauce - 2 tbsp
salt and black pepper (I use Sarawak black pepper and love it) to taste
Chili sauce:
chili padi (bird's eye chili) - 3-4 pieces
sweet soy sauce - 2 tbsp
To serve:
1 egg, sunny side-up (per person)
fried, crispy onion
sliced cucumber
sliced tomato
Method
Soak the noodles in hot water for 5 minutes.
Meanwhile slice the chili padi and mix with a bit of sweet soy sauce. Set aside in a small bowl.
On a high heat, heat up the oil in a wok or deep pan. Fry the chicken until cooked, then add the garlic until fragrant.
Add the broth mixture and bring to the boil.
Add the mustard leaves and the drained noodles, and stir until the broth is absorbed.
Turn off the heat and add the bean sprouts.
Serve the fried noodles with the sunny side-up egg, fried onions, fresh cucumbers and tomatoes. Pour the chili sauce on top and you are ready to eat!
Tips & cheats
When I'm outside of Asia and I can't find all the ingredients, I substitute with the below instead:
· Peanut oil – sunflower oil
· Mustard leaves – collard greens, kale, kohlrabi leaves
· Bean sprouts – finely sliced white cabbage
· Sweet soy sauce – oyster sauce or add a bit of sugar to regular soy sauce
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