Egg Fried Noodles

Name: Egg Fried Noodles
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 2 teaspoons garlic, very finely chopped; 2 tablespoons chilli paste; Salt; Freshly ground black pepper; Dark soy sauce; 175 ml (6fl oz) chicken stock; 100 g (4oz) spring onions, chopped; 375 g (12oz) egg noodles; Oil, peanut if possible; Oil, peanut if possible; 225 g (8oz) beansprouts; 100 g (4oz) chopped dark green leaves – use choy sum; 225 g (8oz) cooked ham or bacon or pork, cut into strips; 225 g (8oz) cooked ham or bacon or pork, cut into strips; 225 g (8 oz) small, raw prawns, shelled and deveined; 225 g (8oz) cooked ham or bacon or pork, cut into strips; 1 cake of pressed beancurd or firm tofu, diced; 1 cake of pressed beancurd or firm tofu, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

375 g (12oz) egg noodles
Oil, peanut if possible

Asia
Malaysia
Noodles
South East Asia

Method

Plunge the noodles briefly into boiling water, and drain well.

Now you need to stir-fry all the main ingredients, one by one. Remove as each one is cooked and keep them all together. Start by heating some oil and quickly stir-frying the greens and beansprouts. Next, add the ham, bacon or pork and prawns (cook until the prawns turn pink), followed by the beancurd (which will probably nee