I have mentioned how much I adore chicken curry and it was on our menu yet again. The leftover was turned into another one of my childhood favourites. You can easily replace the Hokkien noodles with your choice of noodles. Please check out my Malaysian chicken curry mee (mee = noodles) if you prefer something with a broth. For those who are not familiar with the caramel sauce that I use so often in many of my recipes, I have attached a photo and descriptions below and I hope that is useful to you.
left over Malaysian chicken curry, reheated
half a packet of Hokkien noodles, loosen or dried egg noodles
a handful of bean sprouts
1 spring onion, chopped
chopped bird chillies to serve
fried shallots to serve
for the dressing;
1.5 tbs of shallot oil, garlic oil or chicken oil
1 .5 tbs of light soy
1.5 tbs of caramel sauce (pictured below)
1 tbs of oyster sauce
1 tsp of castor sugar
dash of white pepper
This is my preferred brand for caramel sauce - Cheong Chan brand thick caramel sauce (祥珍生晒油). Available at all good Asian grocers.
Prepare the dressing.
Cook noodles for a minute then add in the bean sprouts and drain immediately.
Mix noodles with the prepared dressing.
Pour the chicken curry over and garnish with spring onions, fried shallots and and cut chillies.
My friend Sharon from Test With A Skewer is hosting the May event, please send all your entries to its.sharon.gmail.com. To find out more about the event please click here.