Wok Fried Malaysian Noodles

  • 0:40 TIME
  • 10 portions
  • 132 calories

Preparation

Ingredients

Rice noodles, cooked, 2-1/2 cups12 oz
Vegetable oil, 4 tbsp.1.5 fl.oz
Andouille sausage, Chinese sausage, 2 each4 oz
Crustaceans, Shrimp, raw, peeled & deveined16 oz
Garlic, chopped, 2 tbsp.1 oz
Eggs, lightly beaten, 2 each4 oz
Maggi Spicy Seasoning 6 x 400 ml, 4 tbsp.2 fl.oz
Dark soy sauce2 tsp
Oil, sesame, salad or cooking1 tsp
Bean sprouts, 2 cups6 oz
Scallions, 2" pieces, 1/2 cup2 oz

Method

  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 Spicy Seasoning, soy sauce and sesame oil, and stir gently to coat noodles well. Stir in bean sprouts and scallions.

Taste and adjust seasoning with Maggi Spicy Seasoning and sugar.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy132 kcal
Protein10 g
Fats, total5 g
Carbohydrate, total12 g
Sugars, total1 g
Fats, saturated2 g
Fiber, total dietary1 g
Sodium896 mg
Calcium45 mg
Cholesterol106 mg
Iron1 mg
Vitamin C4 mg
Vitamin D15 IU

Products used in the recipe