Stir Fry Flat Rice Noodle

Stir Fry Flat Rice Noodle ( Malaysian Stir Fry Noodle )

This Stir Fry flat rice noodle is spicy and tasty noodle for the people who love spicy food.
It brings back the memory of the food that we had when we visited the popular Chinese Restaurant in Yangon ( Rangoon).

The restaurant name is  Fu Sun which was one of the popular restaurants in Yangon in 1970 s and 1980s. Fu Sun restaurant is also famous for this flavorful stir fry noodle and its own signature dishes too.

Every trip for the family dinner at this Chinese restaurant was fantastic for us as our childhood memory. This restaurant was built in the land of Chinese Buddhist Temple. That beautiful Temple has Kuan Yin statues and water fountain with pretty landscaped garden. Every trip for the dinner, we were running around in the garden while we were waiting for the food to arrive.

In my recent trip to Singapore, it was exciting to look around in the market with fresh vegetable and variety of fresh seafood. KK market in Singapore is a big wholesale market which has different kind of authentic raw ingredients for the chefs or home cook who love to make good food.

 I also want to make that Stir fry noodle for my father and my extended family since I am already here in Singapore. All fresh ingredients available in Singapore draw my attention to create this dish that I also love to eat.

This dish has several steps to prepare but it is worth trying out for food lovers who want to cook.

Malaysian Stir Fry Noodle Recipe

Ingredients

1 lb.           Rice Noodle (fresh)
1/2 lb.        Ground pork or ( Chicken, Turkey)
1/2 lb.        Shrimp ( peeled )
2 tbsp.        Dark Soy sauce
2 tbsp.        Light Soy sauce
1 tbsp         Oyster sauce
4 tbsp.        White Vinegar
1 tbsp.        Red chilly powder
1 tbsp.        Fish sauce
3 cups        Bean Sprout
1 cup          Chinese Chives or Spring Onion ( cut 1-inch length)
2 Eggs        Scrambled and fried
2 tbsp.        finely chopped garlic
1 tsp.          Salt
4 tbsp         Oil ( Canola or Olive oil)
1 cup          inch square cut onion

Instructions

1. Prepare the Noodle by seasoning with soy sauce and 1/2 teaspoon of salt then mix it thoroughly.

2. Make the egg omelet separately in the skillet and set it aside to make it cool down.
  Then thinly slice and set it ready for the garnishing.

3. Mix the chilly powder, chopped garlic, and vinegar together in the small bowl. Set it ready.

4. In the non-stick wok or stir-fry pan, add the oil into the pan and heat the pan with medium-high heat

5. Fry the shrimp first in the pan and set it aside.

6. In the same pan with that oil, brown the meat season with salt and pepper with a dash of soy sauce for 10 minutes. When the meat is cooked well as there is no redness in the meat, then take the meat out of the pan and set it aside.

7. In the Chinese Wok, with the rest of the oil, add the vinegar mixed chopped garlic from (No.3) fry till fragrant for about 5 minutes then add the cooked meat and shrimp into the pan. Cook for 5 -10 minutes.

8. Add the seasoned noodle into the meat mixture and blend it in together and cook for 5- 10 minutes.

9. Finally, add the onion, beansprout and cut Chinese Chives or  ( spring onion) together into the noodle and mix it well to bring out all the flavor.

10. sprinkle the fish sauce and stir it briefly in the high heat for 5 to 10 minutes.

11. Garnish with sliced egg omelet and enjoy the spicy flavorful dish of Malaysian stir-fry noodle.

(Optional: May add the fried thinly sliced Chinese sausage into the noodle )