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.
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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Love these quick noodle stir-frys! Perfect for a weekday.
ReplyDeleteGreat weather indeed, there was even a bbq next door from us.
ReplyDeleteThis looks great and since I have never used this type of noodles before so it is a must try next.
Yummy! I am too lazy to make my own sambal tumis but I will try this with some packet sambal. I think lou shu fen will work well too! :)
ReplyDeleteNice!!!!
ReplyDeleteLooked good. Glad you had nice weather. I was so busy this weekend haven't had a chance to cook anything for MM!
ReplyDeleteLove a big bowl of this as my dinner tonight!
ReplyDeletep.s I had a fried laksa dish in KL recently, wondering if you know how to do that?
HIya, thanks for visiting the murtabak post, I shall email you shortly so it can enter the muhibbah round up:-)
ReplyDeletewow!! That looks positively delicious. Err..Will it have the same effect if I tried this with normal noodles too?
ReplyDeleteshaz@feedingmykidsbetter
ReplyDeleteThanks! I think so too :)
darren
Thanks and I think it is pleasant enough to have a bbq too. Please try!
KL girl in MELB ,
Shop bought sambal is fine and lou shu fen will work perfectly I agree.
eliyaezlinalias ,
Thank you.
shaz ,
Thank you. I am sure you are still busy unpacking after the move.
Yasmin,
Thank you! I have a rough idea on how to make that and will try and post that soon.
Jehanne@thecookingdoctor,
Please do!
Curious Cook,
Yeah you may use any noodles you like. The texture of the dish will of course be different if you are using hokkien noodles.
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