It was that evening after our sumptuous Japanese lunch when my missus cooked some noodles, Foochow-style, served in soup, for dinner. I did not take a photgraph of it but for the uninitiated, it would look something like this…
*Archive photo*
…minus the big prawns. She did have prawns in hers too though just that they were not as big and she had the shells removed. Other than that, she also added some meat and a lot more green vegetables unlike when one eats something like this outside.
The next day, I saw that she did not use all the noodles she had bought and there was around half a kg of them left in the fridge so I decided to fry them for breakfast. What I did was I tossed the noodles with dark soy sauce, a tablespoon of sugar and a tablespoon of bottled chili sauce first. Then I fried some chopped garlic in a bit of oil till golden brown before throwing in some prawns (my missus had removed the heads and shells), sliced beef sausages that I had in the freezer and the stalks of some green vegetables Then I added the noodles and fried everything together well before adding the leafy part of the vegetables, two eggs plus a dash of pepper. When it was done, I dished it out, sprinkled some fried shallots and chopped spring onions over it and served…
I thought it was very nice and felt it was something like a cross between our Foochow/Chinese fried noodles, the dry version and the mee mamak or the Malay ones…
*Archive photo*
… but when my girl got up, she had some and remarked that it tasted more like the former and not quite like the latter. Isk! Tsk! I would think that mine…
…was very much nicer or at least, I had a lot more ingredients than just those few miserable bits of meat and green vegetables plus a whole of lot of msg that you find in a plate of fried noodles, dry, at the Chinese shops outside for RM3.00!!!
Anyway, what mattered most was that it was as good as it looked…
…and I sure would not mind frying noodles like this again.
...STILL CRAZY AFTER ALL THESE YEARS! 
It does look good, and I am glad you enjoyed it.
It was. I sure would want to cook the noodles this way again. Can’t go wrong with prawns.
Foochow noodles soupy style? Usually I always see the dry type Foochow noodles which I always associate with our Hailam mee.. Oohh I like your fried noodles, a lot of liew and ‘wok hei’, with two eggs added somemore, nice! I love mee goreng slightly basah (with egg), yummmzzz…
Yes, and tomato/chili sauce. I saw one Malay lady at a stall adding that to her mee goreng. The Chinese/Foochow dry version…is very dry – I am not fond of that so I always order the one with gravy. Not really into the soup version either…but it’s ok. Don’t mind it sometimes for a change
so many ingredients sure good lah, consider to open a stall as sole proprietor? 😛
If only I were one-third of my age, I certainly would.
My kind of fried noodles. At first glance, I thought it was bought from outside. On another note, seeing so much ingredients added, it would probably be your home fried noodles. Looks really yummy and love it.
Yes, these days when one eats this outside, one would hardly see any ingredients, so miserable.
There are only few shops that sell my kind of fried noodles in Kuching. One was at Batu Lintang food court, second one is Lemon Tree Cafe and the last one is at Tun Jugah food court (Kolo Mee stall). They are all veterans cook. hehe.
Not too sure where the good ones are in Kuching. Have you tried the mee mamak at Cafe Cafe? There’s one at the Original Car Wash at Rubber Road and a new outlet at Jalan Song. Very popular, HUGE serving.
Your fried noodles look so very good! I have got a packet sitting in the fridge. Hmmm and some sausages in the freezer too 🙂
Go ahead, better if you have prawns/shrimps too.
Definitely yours are better than those you could find outside. More ingredients and bigger portion. Taste better too.
Definitely. Home own-cooked is always the best!
they look good indeed … i’m wondering about what other ingredients we could add into this fried noodle recipe …. hmm, how about pork liver 😀
Oooo…that would be heavenly…or even chicken, to keep it pork-free. 😉
So much “liew” sure sedap!! One plate please, Boss!! By the way, got sambal balacan or not? :))
You want kah? I thought you are not into anything hot and spicy?
If i were in Sibu and you start a cooking course, i will be the first to sign up..
Come, come….but I don’t think so. You cook much better lah!
That plate of mee mamak looks great ! I thought you tapao from outside…
Wowwwwww!!!! That’s truly a compliment! 😉
Really look very good!
Thank you! 🙂
LoL! You know what happened? William was seating next to me when this page appeared on my laptop and he exclaimed, “Wah sedapnya!!!!” Habis. I have a hungry monster at this hour now ..
Thanks, William. He sure know what’s good… Of course, lah, he married you, didn’t he? Wink! Wink! Ummmm…so what did you do after that to distract him from his hunger? Hehehehehe!!!!
It looks really good buddy!
The one that you cooked (the photos that aren’t archive photos) really does look like mee mamak. I wouldn’t mind eating a plate or three of that right about now. I love how you put so much prawns inside. Mmmm…
I wished they were bigger – my missus bought these minute ones, even worse after cooking – they shrank… 😦
I think it’s natural for things to shrink after being subjected to extreme heat or cold. Wink! Wink! 😉
Oh you were talking about prawns. Haha!
Naughty! Naughty!There’s some resemblance in appearance too, you reckon? 😀 😀 😀
Mee mamak…this is what i like to order when I go mamak store. It will be nice with prawns and cockles too..hehehe
Lazy to go and get cockles but yes, lots of prawns inside mine, not very big ones though.
the fried noodles looks tempting…i m drooling when seeing it!
Hi! Welcome and thanks for dropping by. Looks good eh? Not bad for an amateur, half-past-six chin-chai chin-chai cook. 😉
Your fried noodle looks good! Really! What type of noodle is that? Looks slightly fatter than the normal yellow noodles I see over here..
Our local version of the yellow noodles, not so hard/firm as not so much/none of that “kee” added to make them so. That is why it does not have that yellow noodle smell but in soup, they must be eaten quickly as they may get soft or soggy very quickly.