Fried Yellow Noodles

Mi Goreng

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Prawns (shrimps) 200 g (7 oz), cleaned and shelled, shells reserved to make stock
  • Water


  • To make prawn stock, simmer prawn shells in water for 30 minutes. Remove from heat, strain and set aside.
  • Heat the oil in a wok and brown garlic. Add chilli paste and fry until fragrant. Add thick soy sauce, oyster sauce and tomato sauce.
  • Stir in prawns and chicken and leave to cook for a few minutes.
  • Add the mustard leaves and noodles and sea