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Wok Fried Malaysian Noodles

  • 40 min
  • Easy
  • 10
  • Rice noodles, cooked, 2-1/2 cups -- 12 oz
  • Vegetable oil, 4 tbsp. -- 1.5 fl.oz
  • Andouille sausage, Chinese sausage, 2 each -- 4 oz
  • Crustaceans, Shrimp, raw, peeled & deveined -- 16 oz
  • Garlic, chopped, 2 tbsp. -- 1 oz
  • Eggs, lightly beaten, 2 each -- 4 oz
  • Maggi Seasoning, 4 tbsp. -- 2 fl.oz
  • Dark soy sauce -- 2 tsp
  • Oil, sesame, salad or cooking -- 1 tsp
  • Bean sprouts, 2 cups -- 6 oz
  • Scallions, 2" pieces, 1/2 cup -- 2 oz
Preparation
1
Separate noodles into individual strands.
2
Heat seasoned wok over high heat for a few minutes. Coat wok with 4 Tbsp. vegetable oil. Add sausage and cook until it begins to render and brown.
3
Add shrimp and garlic and toss well. Push to one side, and add eggs to cleared side. Tilt to spread out until cooked.
4
Stir everything together, add noodles, and gently mix well. Stop and fry, NOT stirring often, to let the noodles brown a little.
5
Add Maggi Seasoning, soy sauce and sesame oil, and stir gently to coat noodles well. Stir in bean sprouts and scallions.
Components