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Although stir-fried noodles are originally from China, due to the cultural diversity in the region, this spicy dish using sambals is popular among many Asian countries especially India, Malaysia, Singapore, and Indonesia. This recipe is the Indian-Chinese version.
Ingredients:
Garlic chili paste (sambals):
10 Dry Red chilis
3 cloves Garlic
1/2 teaspoon Salt
8 oz (226 g) dry noodles
6 oz (175 g) tofu (or meat of your choice)
2 tablespoons cooking oil
Sauce:
2 tablespoons soy sauce
1 tablespoon red wine vinegar
Vegetables:
Carrot
White cabbage
Red Onion
Spring onions
Red Chilli
1. Begin by cutting dried chilis into halves
2. Soak for one hour
3. Pound the chilis, along with garlic and salt to make a paste, set it aside
4. Next, cook the noodles and drain
5. Julienne cut the vegetables and Tofu
6. Start with medium flame
7. Add oil and fry onion and chili garlic paste to bring out the aromas.
8. Now, increase to high flame. Add ingredients one at a time.
9. Those need more time to cook go in first.
10. Be sure to keep the same temperature. Don’t crowd the wok!
11. Once everything is cooked, add soy sauce and red wine vinegar
12. Stir and mix well
13. The scallions go in last.
Enjoy!
Equipment I use:
T-fal nonstick wok
Iwatani portable butane stove
Canon VIXIA HF R700 Full HD Camcorder
Large capacity storage for video files:
Maxone 2 TB USB Mobile Hard Dish:
Seagate 2 TB Portable External Hard Drive
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#MeeGoreng #SambalsNoodles #SpicyVegetarianNoodles #HakkaNoodles