RIZKI FUAD RAMADHAN
RECIPE FRIED NOODLE
INGREDIENTS
250 g asian noodles / egg
noodles
150 g chicken fillet, cut in pieces
250 g white cabbage, roughly
sliced
2 pc carrots, thinly cut
100 g coy sum (chinese
vegetable), roughly sliced
3 pc spring onions, cut in 1 cm
length
5 pc small red chillies chopped
2 pc eggs, beaten
1 tsp chicken broth powder
3 tbsp sweet soya sauce
1 tsp salty soy sauce
fried onion
oil
FOR THE PASTE
5 pc shallots, chopped
3 gloves garlic
½ tsp pepper
salt or to taste
INSTRUCTIONS
Cook the noodles by adding to boiling water
according to package directions
Heat about 3 tbsp of oil to stir fry the beaten
egg. Stirring quickly to get it scrambled. Keep
aside.
Put all ingredients for the paste in a
mortar/grinding stone and grind until smooth.
Heat 3 tb oil in a frying pan, stir fry the paste
over low heat until fragrant.
Add the chicken fillet, continue stir-frying
until the chicken's colour turns to white. Add
chilli, carrots and cabbage. Cook until the
vegetable half cooked.
Add noodles, coy sum, spring onions and bean
sprouts. Cook until all vegetables just wilted.
Add the scrambled egg and stir to mix.
Add the chicken broth powder, salty soy sauce
& kecap manis.
Adjust the seasoning. Add salt to taste. Mix
well & remove from heat. Serve hot & garnish
with fried onion