Recipe Ingredient
- 300g fresh yellow noodles
- 75g mustard greens (sawi), cut into 5-6cm lengths
- 75g bean sprouts
- 1 tomato, cut into six equal wedges
- 1 piece hard {taukwa} (hard bean curd), sliced thinly
- 1 small piece fish cake, sliced thinly
- 1 potato, boiled till cooked, skinned, then cut into thin slices
- Sauce ingredients:
- 2 tbsp tomato sauce
- 2 tbsp light soy sauce
- 3-4 tbsp prepared chilli paste
- 1/4 tsp pepper
- A little dark soy sauce (for colour)
- 1/2 tsp sugar or to taste
- Garnish:
- 2 small local limes, halved
- 1 tbsp shallot crisps (get the ready-made type from the market)
- 1 tbsp chopped spring onions and coriander leaves
- Chilli paste (combine):
- 5 shallots, ground
- 2 cloves garlic, ground
- 1/2 tsp {belacan} stock granules
- 2 tbsp cili boh
- 1 tsp {ikan bilis} stock granules
- 2-3 tbsp water
- 3-4 tbsp oil
- Seasoning:
- 1/2 tsp salt
- 1/2 tsp sugar
Instructions
- Heat oil in wok and fry the hard bean curd slices and fishcake. Add sauce ingredients and noodles and stir-fry for 1-2 minutes.
- Add bean sprouts and mustard greens and stir-fry well to combine. Add potato and tomato and toss well. Dish out noodles on to individual serving plates. Garnish with a squeeze of lime juice and add a sprinkling of shallot crisps, chopped spring onion and coriander leaves.
- Heat 3-4 tbsp oil in a wok, fry the combined chilli paste ingredients until fragrant and oil rises. Add water and seasoning and simmer for 3-4 minutes. Dish out and serve with noodles.
