Wok Fried Malaysian Noodles

Name: Wok Fried Malaysian Noodles
Total time: 40 s
Yield: 10
Ingredients: 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 time
40 min
Difficulty Easy
Number of servings
10

Ingredients

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

See Related Products

Maggi Seasoning 6 x 27 fluid ounces