There are many variations of this dish throughout South-East Asia. Some regions prefer them sweeter, some more savoury and spicy. This is a Malaysian version using fresh thin egg noodles tossed through a rich, dark and slightly spicy sauce.
Ingredients 15
60 ml neutral-flavoured cooking oil
30 g garlic, crushed
200 g raw prawns, peeled and deveined, leaving the tails intact
20 g long red chillies, thinly sliced, plus extra, chopped, to garnish
30 g tomato, cut into wedges
60 g bok choy (pak choy), leaves separated from stems, cut into 8 cm (3¼ in) lengths
50 g fish cake, very thinly sliced
500 g hokkien noodles, fresh, egg
50 g bean sprouts
500 ml chicken stock
60 ml kecap manis
60 ml chilli sauce
1 tbsp oyster sauce
Pinch ground white pepper
lime cheeks, to serve
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Method 4
Heat a wok over a high heat then add the . Fry the for 30 seconds to flavour the oil. Add the and cook for 2 minutes then add the , , bok choy stems and . Cook and toss for a further minute.
Add the and cook for 3 minutes. Add the and and cook until just softened.
Add the stock and sauces. Season with . Toss until the are thoroughly coated and heated through.
Divide among serving bowls, garnish with extra and serve with lime cheeks.
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Notes
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