This must be one of the discoveries from Sitiawan. I was there for a trip recently and chanced upon these instant noodles being sold at a famous Kong Pia shop. Read about my review on the kong pia. Anyway, I've always known that the Foochows have great tasting noodles called "Kan Pua". And I believe these are the dried and instant type.


Having brought it home, I went to the wet market the next day, bought some char siew (with sauce), cucumbers and carrots and had a lip-smacking lunch ala PabloPabla. Almost like cold soba styled, it's simple, light, healthy and definitely, delicious! These noodles are different because of the texture and it does not break easily. It also does not clump up. Try it if you can get your hands on these noodles. Otherwise, just try it with any other types of instant noodles though I can't guarantee it will be as nice.

Fry shallots in oil till golden brown. Remove fried shallots. Save up 2 tablespoons of shallot oil.

Boil instant noodles till al-dente. Remove, run through cold tap water and return to boiling water to heat it just a little. Drain and let the noodles cool down.

In a large mixing bowl, mix noodles with seasoning and shallot oil till even.

Place an amount of noodles on serving plate, garnish with generous amounts of cucumber, carrots and char siew. Mix well before eating. Gives about 4 servings.


Technorati Tags : Recipe , Noodle , Pork , Chinese Food , Char Siew

Whilst instant noodles can be REALLY EASY to cook, you can actually make a slightly more elaborate dish out of it by adding some ingredients which blend nicely with the springy texture of the instant noodles. For this recipe, I use bean sprouts, carrots and capsicum to give it a bit of crunch and fibre and I also add sliced fish cake for added flavour.


There are actually two parts to cooking this dish. The first part would be to cook the instant noodles in boiling water till al-dente (which is cooked but not soggy or soft). After cooking the noodles in boiling water, drain it and run it under cold / tap water to stop the noodles from cooking further. Running it through the cold / tap water also makes the noodles springy in texture.


The second part involves the stir-frying of the ingredients together with the noodles. You will need a cooker which gives you really high heat or else, the noodles might stick to your wok. And if you used the wok to boil the noodles, I would recommend that you fry some sliced shallots in that wok, remove the oil and shallots and wash the wok before proceeding to stir-fry the instant noodles. Frying the shallots or even an egg for that matter will somehow "recondition" the wok to be less sticky.

This is my recipe for Stir-Fried Instant Noodles


Ingredients

• 4 pieces of instant noodles (cooked by boiling as per above paragraph)
• 1 piece or more of fish cake (sliced) (substitute with whatever meat you want)
• 1/2 piece of capsicum (sliced thinly)
• An equal amount of carrots or more (julienned)
• 300 grammes of bean sprouts (rinsed and root removed)
• 2 stalks of spring onions (cut to 3 inch lengths)
  
• 4 cloves of garlic (chopped)
• 2 eggs
• 3 tablespoons of cooking oil (preferably palm oil)

Seasoning

• 1 tablespoon of oyster sauce
• 1/2 tablespoon of light soya sauce
• 1/2 teaspoon of salt
• 1/4 teaspoon of white pepper powder
• 1/2 teaspoon of dark soya sauce

Method

Heat oil in wok and saute garlic together with sliced fish cake till garlic begin to brown. Break the eggs over the sliced fish cake and gently stir till egg is thoroughly cooked. Add carrots and capcisum and stir-fry for 1 minute.

Add cooked noodles and seasoning and stir-fry for 1 minute to ensure that seasoning is evenly distributed. Sprinkle some warm water if the noodles are drying out or burning. Sprinkle the spring onions onto the noodles and stir evenly.

Dish out and serve hot with cut chillis.


Technorati Tags : Recipe , Noodles , Stir-Fry , Chinese

Instant noodles are sold in all supermarkets nowadays. I think most people have got their favourite brands and flavour. When I first started learning how to cook, I was taught by mum to cook instant noodles without using the packet of ingredients that come with it. No MSG.


If you do not wish to be wasteful, you can actually buy a larger packet of instant noodles which does not come with any flavour. These noodles can be cooked in a variety of ways - in soup, stir-fried and even dried style, which I shall show you shortly.


This recipe is a very basic recipe and there are no accompanying ingredients. You can add them on your own eg. fried egg, sausages, blanched vegetables, etc. It's all up to you. Use your creativity, ya? Tell me if you like this recipe or not. My 3 year old daughter loves it!

This is my recipe for Super Fast Noodles


Ingredients

• 1 piece dried instant noodles
• Water to boil

Seasoning

• 1 tablespoon tomato ketchup
• 2 teaspoons light soya sauce
• 2 teaspoons sesame oil

Method

Place seasoning on a plate.

Boil instant noodles in water for 3 minutes till cooked. Remove and drain and mix well with the seasoning. Serve immediately.


Technorati Tags : Noodles , Recipe , Simple Cooking

When I go to mamak stalls, I sometimes order mee goreng (fried noodles). Most of the time, the noodles are cooked in slightly dark coloured gravy due to the use of dark soya sauce. As for me, I have not been able to replicate the same type of mee goreng probably because I do not use the same type of ingredients.

I do, however, have my own recipe for mee goreng in which I use yellow noodles, tomatoes, fried beancurd, bean sprouts, chinese mustard (sawi), onions, garlic and fried fish cake (see photograph on right for ingredients used). If I have left over fried chicken, I will also put it in for extra flavour.

My mee goreng is basically sweet, sour and hot in taste as I use tomato and chilli ketchup. Do try it as it is not difficult at all.


Ingredients

• 500 grammes of yellow noodles
• 1 large onion (chopped)
• 3 bulbs garlic (minced)
• 2 cups of bean sprouts (remove root)
• 200 grammes of chinese mustard (sawi) (cut into bite sizes)
• 2 pieces hard beancurd (cut into strips)
• 1 large tomato (cut into 8 wedges)
• 2 large eggs
  
• 2 pieces fried fish cake (cut into strips) (you can also use any form of pre-cooked meat eg. fried chicken, fried beef, etc)
• 3 pieces lime (halved)
  
• 4 tablespoons of cooking oil (preferably palm oil)
• 1 cup warm water
  

Sauce

• 3 tablespoons of tomato ketchup
• 2 tablespoons of chilli ketchup
• 1 teaspoon of light soya sauce

Method

Fry beancurd strips in wok till golden brown. Remove from oil.

Whilst the oil is still hot, fry the onions, garlic and fish cake strips (or meat) till fragrant. Add eggs and stir fry till eggs are semi-cooked. Add noodles gradually whilst stirring. (Cook at high heat to ensure noodles do not stick on wok)

Having stir fried the noodles for about 1 to 2 minutes, add fried beancurd strips and cut tomatoes. Continue to stir fry, add beansprouts and sauce (adjust amount of ketchup to taste). Add a little bit of water to keep noodles moist.

After 1 to 2 minutes, add chinese mustard and stir for 1 minute (chinese mustard cooks fast and gets limp easily in yellow noodles).

Serve with a squeeze of lime.