Chinese Style Noodle

Noodles are one of the delicacy that cant be missed.If you prefer a ‘lighter’ fare for breakfast,lunch or dinner , then it could be translate into noodles.But how would you like them served ?There are the Prawn Noodle,Claypot ,sizzling hot plate, Fried Hokkien Noodle, Mee Goreng etc which are easily available in many hawker stalls.
The popularity of hawker fare has grown to the extent that such dishes can now be found at food complexes and shopping malls in major towns in the country.Even hotels promote them for foreigners to have a taste of Malaysia.
This simple Chinese style noodle is also one that you will come across in many hawker stalls.The ingredients might differ but overall the method would be same with option that pork and pork lard being used.


150 gm Egg Noodles
150 gm boneless Chicken Meat
¼ Fish Cake (sliced thinly)
3 Fish Balls(halved)(optional)
100 gm Prawns(cleaned and leave the tails intact)
2 cloves Garlic(minced)


1 tbsp Oyster Sauce
1 tbsp light Soya Sauce
2-3 tbsp thick Soya Sauce
1 cup Chicken stock or plain Water, Salt and Sugar to taste
11/2 tsp Cornflour (mix with 3 tbsp water)

(If not using chicken stock then crumble in ½ chicken cube in your sauce- use Maggi brand)


Heat 3 tbsp oil or chicken lard.Its advisable to use a wok when preparing this dish.Also have the heat slightly high

Stir fry garlic until light brown

Add in chicken meat, prawns and fish cake / fish balls .Stir fry until meat cooks.

Add noodles and stir fry for a few second until its well combine with the chicken ,prawns and fish cakes.

Mix 1 cup water with all the seasoning except the cornflour mixture. Pour into the wok.Bring to boil and simmer for 2 minutes. Thicken the noodle gravy by adding cornflour mixture .Stir one or two time and close fire.
Dish out. Serve hot with green chilli pickle.

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