It was an accidental dish – both in the literal and literary sense. Literally – I chopped my thumb while cutting the thick spring onions… no, it was my thumb that was cut and the onions that were chopped… but that was bad enough; literary – I realised how amazingly simple it was to prepare the dish after spending just 5 minutes of my time surfing online, hence a spontaneous decision to adapt and give one recipe a try.
- Water: 1 big bowl, to cover noodles
- Vegetarian seasoning granules: 1 tbsp
- Corn oil: 1 tbsp
- Shallots: 2 cloves, chopped
- Red chillies: 2, chopped
- Minced meat: 50g, marinated with sesame oil, rice wine, light soy sauce, pepper and corn starch
- Chilli fishball: 4, halved
- Spring onions or Chinese Parsley: 50g, chopped
- Flat yellow egg noodles: 250g, washed
- Dark soy sauce: 1 tbsp
- Oyster sauce: 1 tbsp
- Bean sprouts: 100g, de-rooted
- Salt & pepper: to taste
- Corn starch: 1 tsp
- Make stock by boiling granules with water. Set aside.
- Heat oil and stir fry shallots and half the amount of chillies for 5 min.
- Add minced meat. Stir fry 2 min and add fishballs.
- Add half of the spring onions. Stir fry 2 min.
- Add noodles, stock, dark soy sauce and oyster sauce. Stir well and leave to cook for 10 min.
- Add bean sprouts and mix well into dish.
- Add salt and pepper to taste and stir well.
- Add corn starch mixed with 2 tbsp water and stir well into stock.
- Serve with the rest of chillies and spring onions.
- Add more stock so that it doesn’t dry up when left to cook during the 10 min.
- Add the vegetables towards the end so that they remain crunchy and fresh when served.
- I love using fishballs instead of fish cakes because they look more delectable.
- Stick to using the yellow flat noodles instead of the round ones for a more authentic experience.
- The vegetarian granules may only be available in Malaysia, used as a seasoning for steamboats. My mum bought it for me from a friend, and I enjoy using it as a secret ingredient in my recipes.
For the Singapore version, please click here.