Economy Fried Noodles

Noodles December 14th, 2007

economy noodles

At some wet markets or stalls in Malaysia, you will find hawkers selling fried noodles at an economy price ranging from RM1.00 to RM1.50 per plate / pack. These noodles usually sell well because of the pricing and simpleness in the ingredients used. The type of noodles used are the yellow noodles which are commonly available in the markets themselves.

For home cooking, I have cooked this type of noodles once in a blue moon and the usual ingredients which I use are garlic, sliced fish cake, eggs and bean sprouts. Sometimes I do add in a little chinese green mustard leaves (sawi). It is pretty simple to cook though the preparation of the bean sprouts can be a little time consuming when removing the tail / root.

This is my recipe for Economy Fried Noodles

 

Ingredients

  • 300 grammes yellow noodles
  • 100 grammes bean sprouts (tail / root removed)
  • 1 piece fish cake (sliced)
  • 5 cloves garlic (chopped finely)
  • 2 large eggs
  • 200 ml hot water
  • 3 tablespoons cooking oil

 

Seasoning

  • 1 tablespoon dark soya sauce (preferably the thick and sweet tasting type)
  • 2 teaspoons light soya sauce
  • 1 teaspoon oyster sauce
  • a couple of dashes of white pepper powder

 

Method

Heat oil in wok and saute garlic till aromatic. Just as the garlic is browning, add fish cake and eggs. Stir well.

Once eggs have cooked, add noodles and seasoning. Stir briskly to coat seasoning evenly. Sprinkle water every now and then to keep the noodles moist. Cook for about 3 minutes.

Add bean sprouts and continue to cook for another minute before dishing up.

Sprinkle with fried shallots or anything else you fancy 😀

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Comments

  1. 1
    clover
    December 14th, 2007 at 5:14 pm

    As an expatriate, I like you blog. But, sometimes, you did not mention # of serving in your fantastic recipe….

  2. 2
    pablopabla
    December 14th, 2007 at 5:36 pm

    clover : LOL! Thanks for the important feedback to me. Yes, I have not indicated the # of servings and I should have. The above recipe serves 2 to 3 platefuls.

    To be honest, I don’t usually use a measuring spoon and the like when I cook. It’s mostly by “feeling” and “tasting” it till I get them right. Most of the measurements are approximate especially on the seasoning. It is actually difficult to replicate an asian recipe because even each different brand of say, light soya sauce, tastes different in its saltiness.

    But I take your feedback and will try to give the # of servings in future. Thanks again, Clover! 😀

  3. 4
    reeseboston
    December 14th, 2007 at 8:12 pm

    Looks awesome! I will never be able to make that as I do not have the Malaysia’s dark soy. What a pity.

  4. 5
    dancing queen
    December 15th, 2007 at 5:49 pm

    I found out that in order to prevent the noodles from sticking to the wok, frying the eggs does the trick. Don’t you think so?

  5. 6
    pablopabla
    December 15th, 2007 at 10:52 pm

    Reese : Eh? They don’t import them into Japan?

    dancing queen : Not only that. I believe that the wok must be thoroughly heated up and has a film of oil to ensure that the noodles do not stick.

  6. 7
    tigerfish
    December 16th, 2007 at 11:31 am

    In S’pore, we also this “economy” dish, be it bee hoon, mee, kway teow or rice. But we just eat it outside. We don’t do it at home.

  7. 8
    reeseboston
    December 17th, 2007 at 8:29 am

    No, the Malaysian dark soy is constrained to the Malaysian market, I guess. They do sell the Indonesian dark soy in the Asian grocery in Boston though. It is not the same. I have forgotten to bring a bottle with me. Too bad!

  8. 9
    pablopabla
    December 17th, 2007 at 11:55 am

    tigerfish : It would be more economical if you stir fry it at home. LOL!

    Reese : Shall I courier a bottle over?

  9. 10
    reeseboston
    December 17th, 2007 at 4:31 pm

    That is very nice of you. No, I will be fine. I think my mum bought some when she was last in Malaysia. I will be able to have my fill of dark soy noodles when I get home. Another 26 days in Tokyo and I will head home. Can’t wait!

  10. 12
    Favbabe
    January 15th, 2009 at 12:00 am

    hi there, i just wanna let you know that i’ve tried this today and it’s so delicious! thank you for satisfying my pregnancy cravings! (am overseas currently..)

  11. 16
    eyeclaw
    April 8th, 2011 at 6:51 pm

    May I ask something?

    Does the picture above really was the product of this recipe?

    I’m sorry if I’ve offended you, sorry… but that fried noodle’s texture really looks like the ones that usually taste the best when I ate them outside… and I really, really wanna know how to make one of them.

  12. 17
    pablopabla
    April 9th, 2011 at 8:26 pm

    eyeclaw : It’s impossible to replicate those sold outside unless you use the very same brand of sauces and noodles they use. This is my own version and it comes quite close 🙂

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