One dish meal. Simple and quick. Delicious and yummy. Cantonese Style Fried Noodles. This is a very common noodle meal which can be found at hawker centres and restaurants all over Kuala Lumpur. It is delicious when eaten hot and especially popular among children. I just love this noodle meal. It is usually served for lunch or dinner. The broad rice noodles are first fried briefly and the gravy is cooked and pour over the noodles. Usually, a stock (either chicken or pork) is required for the gravy. Ingredients such as pork fillets, prawns, squids, fish ball, vegetables and lightly beaten eggs, all goes into the gravy, making the gravy really tasty. This is a simple and quick meal to prepare. I clean and cut the ingredients in the afternoon and store everything in containers and leave them in the refrigerator until it is time to have our meal. That leaves me free to do other "other chores " . I did not even prepare any stock for this. The amount of ingredients that I use is sufficient to make the gravy so tasty! This dish has to be eaten while it is still hot. Once it is cold, the gravy and noodles gets all soggy. Cornflour is used to thickened the gravy and too much of it makes this dish too starchy! Here's the recipe if you would like to try it out.
Cantonese Style Fried Noodles
1 kg broad rice noodles
300gm pork fillet (sliced thinly, marinate with 1 tsp cornflour and 1 tsp water)
20 medium sized prawns (shelled and devein)
3 squids (cleaned, cut to rings)
12 fish balls (halved)
3 fish cakes (sliced)
300gm chinese mustard greens
300gm chinese long cabbage
3 pips garlic (minced)
2 tbsp cornflour mixed with 2-3 tbsp water
3-4 cups water
salt to taste
light soy sauce
black soy sauce
some cooking oil
3 eggs (lightly beaten)
- Heat about 1 tbsp oil in wok. Saute half of chopped garlic till light brown. Add in broad rice noodles (make sure that you separate noodles before frying) and stir for a minute. Add about 1 tbsp of black soy sauce and 1 tbsp of light soy sauce. Stir well till evenly mixed. Dish out and keep aside, covered in a bowl. Just before serving, divide noodles in individual bowls.
- For the gravy : Heat 2 tbsp oil in wok. Saute the rest of garlic till light brown. Add in pork fillet and stir for about 2 minutes. Add in prawns, fish balls and fish cakes. Stir till prawns turns white. Add in squid and stir briefly. Add water. Cover and leave it to boil.
- Add in vegetables and cover for a minute. Add salt to taste. Gravy should be really tasty by now. Let it boil for about a minute or two and quickly stir in eggs. Pour in cornstarch solution a tablespoon at a time until gravy thickens slightly.
- Pour gravy on noodles and serve hot. Enjoy your meal.