This dish was made popular by the Indian Muslim community that migrated to Malaysia and Singapore many centuries ago, bringing with them a strong Indian influence that has mixed with the local Malay and Chinese influences.
Ingredients 18
Sauce
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Method 6
To prepare the , put them in a colander, pour over some boiling water then drain.
To make the sauce, combine all the , , and in a jug.
Heat a wok over a high heat then add the . Fry the and until fragrant. Add the and cook for 30 seconds.
Add the , , , and and cook, stirring, for 2 minutes. Add the and fry for a couple of minutes.
Push the noodle mixture to one side of the wok and add some extra to the other side. Crack the into the oil and let them sit for 10 seconds before scrambling and mixing through the noodle mixture. Add the and cook for about a minute. Add the sauce and toss to coat thoroughly. Remove from the heat.
To serve, garnish with , a wedge of , and coriander leaves.
