Mee Laksa Goreng Melayu 馬來炒瀨粉 Malay Fried Lai Fun- "Malaysian Monday 51"

It was not meant to be a productive weekend for food blogging as the weather was simply too good to be slaving away in the kitchen. On top of that tummy and both the friends I wanted to see were away, so it was noodles all weekend instead of some of the more elaborate Malaysian dishes I planned to share with them (and you).

I made a Malay style fried noodles with the lai fun (瀨粉, fresh round rice noodles or mee laksa in Malay) intended for laksa Kelantan and a new batch of sambal tumis I made recently for lunch before heading off to the park with a book.

It was my first time using lai fun in a stir fry and it certainly was a very refreshing change from my usual hor fun (fresh flat rice noodles) or fresh egg noodles done Chinese style lately.

serves 2 as a one dish meal
you'll need;
600 g of lai fun (fresh thick round rice noodles)
2 garlic cloves, chopped
6 prawns
150 g of chicken mince
a handful of sliced fish cakes
1 bunch of choysum, cut into manageable lengths
a handful of bean sprouts
2 eggs
3 tbs of sambal tumis 
2 tbs of tomato ketchup
2 tbs of ketchup manis
2 tbs of light soy
1/3 cup of chicken stock
lime or lemon wedges to serve
extra sambal tumis to serve

Prepare the choysum, garlic and fish cakes.

Saute garlic with some cooking oil in a very hot wok for 5 seconds before adding the chicken mince and prawns and fish cake slices. Cook for a minute on high heat.

Add the noodles and seasonings and stir well. Add stock and continue to cook for a minute, stirring from time to time.

Make a well in the centre, add a little more oil and crack in the eggs. When the eggs are half set; throw in the choysum, mix well and continue to cook till the vegetable is tender.

Finally add in the bean sprouts and mix well. Check for seasonings.

Serve with a wedge of lime or lemon and extra sambal tumis on the side if you wish.

It was a meal I throughly enjoyed in the courtyard with my reading materials.

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