Stir Fried Choko And Mung Bean Noodles With Dried Shrimp Chili Sauce 蝦米辣椒醬炒粉絲佛手瓜 - "Malaysian Monday 87"

My cousin W.Y whom I haven't seen for years was in Sydney to attend a conference. It was a great opportunity to leave town for a few days and do a bit of catching up with her.

We shared a few nice meals and we pretty much talked non stop; mesmerising about the past, talked about the present and touched on the near future. As you can imagine food was one of the many topics of interest  in between glasses of Australian reds.

For someone who is not a keen cook she rarely read my blog unless she is after a particular family recipe, Thai recipes or when she wants to spy on me. She did request for more simple home dishes that we grew up with, therefore my unofficial theme for this month's Malaysian Monday will just be that - simple but delicious dishes that will transport us back to our carefree childhood in Cameron Highlands.

I was looking for the tender choko shoots known as dragon's whiskers but it looks like I might have to wait for a few more weeks before they start appearing on the market. However choko is readily available at my local supermarket so I decided to make a simple stir fry using the remaining homemade dried shrimp chili sauce, I think W.Y will be pleased with my choice since she went home with two jars of my prized chili sauce.

P.S the 24th MMM roundup is up, remember to to head over to my friend Sharon's blog (Test With Skewer) if you haven't done so.

recipe from the tummies' kitchen
serves 4 as part of a shared meal

you'll need;

3 heap tbs of homemade dried shrimp chili sauce

1 choko, peeled, removed seed and cut into long strips

a small bunch of mung bean noodles, soften and drained well

1 tbs of light soy
1 tbs of oyster sauce

dash of white pepper

Peel and slice choko into matchstick size strips.

Soak mung bean noodles in hot water for 10 minutes, cut into shorter pieces (~6 cm).

Heat up the wok and saute the dried shrimp chili sauce with some vegetable oil.

Add choko, mix well and stir fry on high heat for a minute.

Add mung bean noodles, season with soy, oyster sauce and white pepper and continue to stir fry on high heat until the noodles are tender (~1 minute).

Serve with plenty of steamed rice on the side.

I am the host for the September event so please send all your entries to me at sureshchong@yahoo.com. To find out more about the event and on how to enter please click HERE.