Tuesday, June 4, 2024

Fried Noodles Ecstasy: Recipes for Every Taste

Hey Home Chefs! Ready to whip up some amazing fried noodles? I've got you covered with both vegetarian and non-vegetarian recipes. But before we dive into cooking, let's talk about some handy tips and different types of noodle dishes. That's what I'm here for – to share delicious recipes with you all.

And here's a little reminder about honesty. If you share these tasty dishes with others, why not mention they came from Ms. Nava? It's also all about sincerity and being genuine. Even if you use my recipes for your catering business, being honest will bring you peace of mind and help you avoid sleepless nights over small fibs. So, let's cook up something great together and keep it real!

Before we dive into the recipes, here are some key insights and tips to help you create the perfect noodle dishes (FRIED RICE/NASI GORENG MEDLEY).

Types of Noodles 
The variety of noodles available today is vast. You can choose from traditional options or explore organic noodles and flavored varieties, such as those made with spinach, pumpkin, or alternative flours. 

Types of Noodle Colors 
Noodle dishes come in a range of colors, each offering a unique flavor and aesthetic appeal: 
Red Noodles: Made with chili paste from fresh or dried chilies, resulting in a vibrant and spicy dish.
Brown Noodles: Achieved by adding soy sauce, giving the noodles a rich, savory flavor.
White Noodles: These maintain a lighter color and flavor, allowing the other ingredients to shine.

Softening Noodles 
Soaking mee hoon or other types of noodles in hot water speeds up the softening process, saving you time and effort. This method eliminates the need for prolonged stirring when combined with the rest of the ingredients.

Adding Vegetables 
Incorporating a variety of vegetables enhances the nutritional value of your noodle dishes and adds color, depth, and texture. Use the vegetables listed in the recipes or substitute with your favorites.

Adding Eggs 
Deciding whether to add eggs to your noodle dishes can be tricky for vegetarians. Some are okay with eggs, while others avoid them. It's your call whether you include them or not

Preparation Tips 
Fried noodle dishes are typically prepared in several steps. To ensure a smooth cooking process, have all your ingredients prepped and within easy reach before you start. 

Using the Right Wok 
A large wok is crucial for frying noodles effectively. The ample space allows for easy stirring, preventing spills and ensuring even cooking. Opt for a non-stick wok to avoid ingredients sticking to the bottom, making the cooking process more efficient and cleanup easier.

Now that you’re equipped with these tips, let's move on to the recipes!

Chinese Style Vegetarian Fried Mee Hoon 
150g (2 slabs) mee hoon, softened 
7 cloves garlic, chopped 
1 tbsp dried chili paste 
2 tbsp fermented black bean paste (taucu) 
4 shiitake (Chinese black) mushrooms, soaked in hot water to soften and sliced into long pieces 
1/2 cabbage (about 250g), shredded or sliced 
2 stalks spring onion, cut into 1-inch lengths 
4-5 tbsp oil 
Salt to taste

Heat oil in a large wok. Once hot, add garlic and dried chili paste. Fry until the oil splits.
Add fermented bean paste or taucu, mushrooms, and softened mee hoon. 
Stir well.
Season with salt to taste.
Fry and stir to combine all ingredients thoroughly.
Add cabbage and spring onion, giving one or two quick stirs before dishing out.

Vegetarian Chow Mein 
1/2 packet (300g) yellow noodles, softened  
2 eggs 
1/2 ginger, thinly sliced
5 cloves garlic, thinly sliced
1/4 head lettuce (150g), sliced
1/2 red capsicum, sliced
1/2 green capsicum, sliced
2 sprigs coriander leaves, thinly sliced 
1 tsp sesame oil
Salt to taste 
Oil as needed
Crushed black pepper to taste

Heat oil in a wok. Once heated, break in the eggs.
Season the eggs with pepper and salt. 
Scramble, remove and set aside.
In the same wok, pour in some oil.
Sauté the ginger and garlic until fragrant.
Add the yellow noodles and stir-fry for about 2-3 minutes.
Add the scrambled eggs, lettuce, red and green capsicum, and coriander leaves.
Season with sesame oil, salt, and pepper.
Stir over high heat a few times to combine all ingredients thoroughly.
Dish out.
(Optional: Serve with slices of cucumber).

Vegetarian Mee Goreng Mamak (Mamak Style Fried Noodles) 
1/2 packet yellow noodles, softened
2 eggs
3 shallots, chopped
5 cloves garlic, chopped
1/2 tbsp thick sweet soy sauce
1/2 tbsp light soy sauce 
1 tbsp curry powder
5 tofu puffs (tofu pok), cut in half
4-5 stalks mustard greens (sawi), chopped
3 tbsp oil 
Salt to taste
Sliced red chilies
Calamansi lime

Heat oil in a wok. 
Break in the eggs, scramble, remove and set aside.
In the same oil, sauté the shallots and garlic until fragrant.
Add curry powder and stir quickly to combine.
Pour in the thick sweet soy sauce and light soy sauce. 
Stir well.
Add the softened noodles, tofu puffs, mustard greens, and scrambled eggs.
Stir-fry over high heat for 2 to 3 minutes until everything is well combined.
Dish out and serve hot with calamansi lime, cucumber slices, and sliced red chilies.

Dried Shrimp/Prawn Fried Mee Hoon 
2 slabs mee hoon, softened
3 tbsp dried shrimp, soaked and rinsed
5 cloves garlic, chopped
1/4 head cabbage, shredded
2 red chilies, thinly sliced
2 sprigs coriander leaves, shredded
2 sprigs spring onion, shredded
4 tbsp oil
Salt to taste
Lime wedges, as needed

Heat oil in a wok and fry the dried shrimp until crispy and crunchy.
Add garlic and continue to fry for another minute.
Add the softened mee hoon and shredded cabbage.
Stir to combine.
Add the red chilies, coriander leaves, and spring onions.
Season with salt to taste.
Stir for another 1-2 minutes. 
Remove from heat.
Serve with lime wedges.

Dried Anchovy (Ikan Bilis) Fried Mee Hoon
To prepare this dish, follow any of the above recipes or for white- style dried shrimp/prawn fried mee hoon. 
The method remains the same, with the main difference being the use of dried anchovies (ikan bilis) instead of shrimp or prawns.

Indian Style Vegetarian Fried Mee Hoon
This is another white-style mee hoon. 
The cooking technique is the same as the other noodle styles mentioned above, but with two extra ingredients. 
For a distinct aroma, add shredded or sliced curry leaves and thinly sliced carrot. 

Malay Style Mee Goreng Udang 
200g  (about 2 1/2 cups) yellow mee/noodles - softened  
4 pcs medium size prawns - remove veins, trim the heads but keep everything else intact. 
2 eggs
5 garlic - chopped
1/4 cabbage - shredded/sliced
1 tbsp sweet soy sauce
1 tbsp dark soy sauce
3-4 sprigs spring onion
1/4 cup oil
Pepper to taste
Salt to taste

Mix prawns with a little salt and pepper. 
Heat oil and when heated, fry prawns till cooked.
Remove and keep aside.
In the same oil, sauté garlic.
Add noodles and cabbage, season with soy sauce, salt and pepper. 
Stir to combine all ingredients together. 
Push mee aside and and break eggs in the centre of the wok. 
Gently stir and fold together with the rest of the ingredients. 
Off the heat and quickly stir in spring onion.
Dish out.  

Tom Yam Fried Mee Hoon 
1/2 packet mee hoon, softened
15 prawns, deveined but with tails left on
2 small squids, cleaned and sliced
2 tablespoons ready-made tom yam paste
1 medium onion, sliced
1/4 cauliflower, cut into small florets
5-6 kaffir lime leaves, thinly sliced
5 bird's eye chilies, sliced
4 tbsp oil
Salt to taste
Calamansi lime

Heat oil in a wok. Add the sliced onion, prawns, and squid. 
Stir and cook for about 3 minutes.
Add the tom yam paste, cauliflower, softened mee hoon, and salt. 
Stir well to combine all the ingredients.
Add the sliced kaffir lime leaves and bird's eye chilies. 
Stir thoroughly.
Once everything is well mixed and heated through, dish out.
Serve with calamansi lime


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