Malaysian Egg Noodles with Chili

Name: Malaysian Egg Noodles with Chili
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Malaysian
Ingredients: 5 tablespoons oil; 2 cakes firm tofu (10 oz/300 g each); 1 onion, thinly sliced; ¾ cup (4 oz/100 g) chicken meat, cut into thin strips; 4 oz (100 g) fresh shrimp, peeled and deveined; 1 tomato, cut into wedges; 4½ cups (10 oz/300 g) sliced cabbage; 3 cups (5 oz/150 g) chye sim or bok choy, cut into short lengths; 3 cups (5 oz/150 g) chye sim or bok choy, cut into short lengths; 500 g (1 lb) fresh yellow wheat noodles (mee) or fettucini; 500 g (1 lb) fresh yellow wheat noodles (mee) or fettucini; 500 g (1 lb) fresh yellow wheat noodles (mee) or fettucini; 2 eggs; 2–3 tablespoons Crispy Fried Shallots; 2 green onions (scallions), thinly sliced; 2 green onions (scallions), thinly sliced; 4 calamansi limes or 2 regular limes, cut into wedges; 4 calamansi limes or 2 regular limes, cut into wedges; 1 tablespoon soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons tomato ketchup; 1 teaspoon salt; 2 teaspoons sugar; 6 dried chilies; 5 shallots, peeled; 5 cloves garlic, peeled; 5 cloves garlic, peeled; 1 teaspoon dried shrimp paste (belachan); 1 teaspoon dried shrimp paste (belachan)

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

5 tablespoons oil
2 cakes firm tofu (10 oz/300

Asia
Malaysia
Pasta

Method

To make the Sauce, combine all the ingredients in a bowl and set aside.
To make the Chili Paste, first cut the dried chilies into lengths, soak in hot water to soften, then deseed and drain. Grind the chilies, shallots, garlic and belachan to a smooth paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Heat 2 tabl