Malaysian Noodles With Seafood Sausage Recipes

PENANG FRIED RICE NOODLES

Steps:

• Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
• Stir together soy sauce and water, then reserve.
• Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
• Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
• Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
• Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
• Remove pan from heat and stir in eggs. Serve immediately.

MALAYSIAN NOODLES WITH SEAFOOD & SAUSAGE

Steps:

• Cook your noodles according to the package- rince with cold water and set aside.
• slice your chinese sausage in thin oblong pieces, slice fish balls into discs, dice shallots and garlic.
• Heat a small amount of oil in your wok or pan over medium high heat (not TOO hot)
• saute shallots and chinese sausage until shallots are softening.
• Add garlic and continue to saute for about 3 - 4 minutes. Watch that you dn't burn the garlic.
• Add your shrimp - saute until they just START to turn pink - then.
• add noodles and mix together well.
• Add your liquids (soy sauce, chicken broth)mix some more.
• In a separate bowl wisk your eggs. Push all the ingredients to the side of the pan and on the empty side - pour your eggs in an dscramble- but don't mix them together yet.
• Once the eggs are firm - mix together with the rest of the ingredients in the pan.
• Microwave your bean sprouts for approximately one minute to warm them a bit then combine with the ingredients in your pan.
• Lightly pepper the mixture (no salt required - enough in the soysauce).
• Sprinkle some chives on the top right before serving.

INDONESIAN/MALAYSIAN STREET NOODLES

Steps:

• Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside.
• Mix the ingredients for the sauce in a small bowl and set aside.
• Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for minutes. The vegetales should be tender-crisp.
• Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions.

THAI NOODLES WITH SEAFOOD

Steps:

• Cut 500g of mixed seafood into bite-size pieces, first removing any shells.
• If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water.
• Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.
• Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.
• In a frying pan or wok, heat 1 tablespoon of oil.
• Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes.
• Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes.
• Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well.
• Add the basil leaves and chillies and cook for 1 minute more, stirring.

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.