Ingredients:
- 350g (5 pieces) instant noodle
- vegetable oil
- 3 eggs, lightly beaten and add a dash of salt and pepper
- 4 cloves garlic, peeled and minced
- 350 g chicken pieces or cube, marinate with some salt and pepper for 30 minutes before cooking
- 10 or more fish balls, cut to 4
- 1 1/2 tbsp belachan/belacan/shrimp paste, finely chopped (optional)
- 1/2 tbsp tomato puree (optional)
- 1 tbsp light soy sauce
- 1 tbsp sweet sauce/ kicap manis
- 1/2 tbsp oyster sauce
- salt and ground white pepper to taste
- lettuce leaves, shredded (whatever amount you need)
- Cook/boiled instant noodles according to the instruction on the package. Drain and set aside.
- Heat oil in wok/large pan pour in beaten egg mixture and lightly scramble the egg. Set aside.
- In the same wok/pan, heat about 1 tbsp oil, stir in garlic and belachan. Stir fry until garlic turns lightly brown / fragrant, then, add in marinated chicken pieces and stir fry. Once the chicken pieces turns white, add in fishballs. Lightly stir fry the mixture in the wok for 2 minutes or until the chicken pieces is cook.
- Then, add in tomato puree and combine well.
- Add in cooked instant noodles, light soy sauce, kicap manis, oyster sauce, salt and pepper to taste. Combine well. Stir fry for 5 minutes maximum so that the noodle does not turn soggy.
- Once you are done evenly stir frying the noodle, turn off the heat, add in shredded lettuce, lightly toss them and serve.
TIPS:
- Lettuce only took seconds to cook therefore they doesn't need long cooking time
- If you are using cabbage, add in cabbage in wok after you put in the chicken. Remember to add some water to cook and soften the cabbage.
- For any other vegetables, cook bofore you add in the noodles. lightly stir fry for 1-2 minutes before yu put in the noodles
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