Up to you…

Normally, kampua noodles are sold at the stalls in the coffee shops in town tossed in lard, fragrant from being used to fry sliced shallots till golden brown, a bit of chio cheng (light soy sauce) though some may prefer dark soy sauce instead, and msg, with or without chili sauce added…but of course, it is up to you how you would like the noodles – dry, in clear soup or fried. I think I have seen people selling fried kampua at some places, if I remember correctly, but I have never ordered that to try myself.

Anyway, to finish what was left of the whole bag of the noodles that my missus bought, I decided to have a go with it and see how it would turn out. These were the ingredients that I used…

– sliced shallots, garlic and chilies and some prawns and sliced fish cake.

Once I had everything ready, I went through the usual routine of heating up some oil in the wok and frying the shallots and garlic till brown before adding the chilies, prawns and fish cake and after frying those for a while, I added the noodles, boiled before hand with a bit of oil, in the hope that the strands would not stick together, and fish sauce/gravy added.

Unfortunately, the noodles started sticking to the bottom of the wok so I added eggs which normally would do the trick whenever I was frying rice. However, it did not help much…so I just carried on frying till I felt it was enough before dishing it all out and serving it with a sprinkling of chopped spring onions on top…

It was nice – the frying added a little bit of extra fragrance to the noodles making it a bit different from the usual tossed ones and of course, one can never go wrong with seafood…

All in all, I liked it but the next time around, I would have to work out how to prevent the noodles from sticking to the wok. Tsk! Tsk!