The other day, I blogged about the non-fried noodles that was not all that compatible with Bovril but I did say that I had a lot left and I would try to cook it some other way in the hope of finding a winning combination.
I was thinking of cooking it char kway teow style so I boiled the noodles and rinsed and drained it well…
…and for the ingredients, I had some prawns – one simply can’t go wrong with those crustaceans…
…and also two cubes of my girl’s leftover fish tofu with cheese that I sliced thinly.
I tossed the noodles with dark soy sauce (they use kicap manis for their mee goreng at the Malay shops and stalls) and a sprinkling of sugar…
…plus a whole lot of chopped spring onions from my garden – they are growing rampantly so I was very generous with it. Otherwise, if left there unharvested, they will wither and all would go to waste…and I also added a spoonful of my missus’ blended chili & garlic dip.
I fried some chopped garlic in a bit of oil till golden brown before throwing in the prawns and fish tofu after which the noodles went in. I mixed everything together well and once fried enough, I added two eggs and it was done…
I garnished it with some more chopped spring onion and served. I would have loved to add some taugeh (bean sprouts) but we did not have any in the fridge and I did not want to go out and buy.
Yes, it was very nice, cooked this way but I would say that all noodles cooked this way would be nice – be it our dried kampua or kolo mee or our mee kua/mee sanggul and even our yellow noodles. I’ve never fried bihun like this though but I did cook some pek koi that day in more or less this same way and it turned out really great too.
5 thoughts on “Can’t go wrong…”
That is exactly how I always fried my noodles. A bit of everything makes a nice plate of fried noodles especially with prawns.
Indeed, can’t go wrong with prawns when cooking anything.
A sumptuous meal for sure. The chopped spring onion and prawns definitely make the noodles more delicious. 🙂
Anything with prawns added is bound to taste good.
Agreed with using those ingredients in fried noodle.
I still like that small noodle, mee kia. Lee Fah noodle is my option when I fry noodle at home.
I may have used Lee Fah before and it was nice. Dunno if they are still selling. Will look for it the next time I hit the shops!
Oh , the sprinkling of sugar has me intrigued.
That’s to counter-balance the saltiness in the soy sauce. Another thing is Malays did not use msg or seasoning before, just sugar but they do now.