← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 2 packs curry instant noodles, with seasoning sachets
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 small onion, sliced
• 100 g Chicken breast, thinly sliced
• 4 Prawns (shrimp) (optional)
• 1 small block firm tofu, cubed and fried (optional)
• 2 Eggs
• 1 tbsp Kecap manis (sweet soy)
• 1 tbsp Ketchup
• 1 tbsp Malaysian chilli sauce
• 1 tbsp Sambal oelek (optional)
• 1 handful sawi (choy sum) or cabbage, chopped
• 1 Tomato, cut into wedges
• 1 Lime, cut into wedges

Method

1. Cook the noodles in boiling water for 1–2 min, until just loosened but still firm. Drain and toss with half of each seasoning sachet.
2. Heat the oil in a wok over high heat. Fry the garlic and onion for 1 minute, then add the chicken and prawns (if using) and stir-fry for 2–3 min, until the chicken is cooked through with no pink and the prawns are pink.
3. Push everything to the side, crack in the eggs and scramble them roughly.
4. Add the noodles, kicap manis, ketchup, chilli sauce, sambal and the remaining seasoning to taste. Toss hard for 2 min so the noodles char a little at the edges.
5. Add the greens, tomato and tofu and toss for 1 minute until the greens wilt. Serve with lime, and a fried egg on top if you like.

Tips

• Undercook the noodles at the start: they keep softening in the wok and should stay springy.
• Contains wheat, egg, soy and shellfish (if adding prawns). The seasoning sachets are salty, so taste before adding all of them.

Sources

Written in our own words after cross-checking these recipes:

Nomadette MAGGI Malaysia