Malaysian Stir Fried Noodles With Shrimp Recipes

SHRIMP FRIED NOODLES - THAI-STYLE

Steps:

• Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
• Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

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.

MALAYSIAN STIR-FRY

Steps:

• Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside.
• Heat oil in a wok or skillet over medium heat.
• Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes.
• Add pork and stir-fry until hot.
• Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth.
• Bring to a boil, stirring gently.
• Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens.
• Remove the serrano chilies and discard.
• Stir in almonds, pimientos and add salt and pepper, if desired.
• Serve over hot rice.

STIR-FRIED NOODLES WITH SHRIMP

Steps:

• Steam snow peas, covered, for no more than 1 minute, and set aside.
• Heat 1 Tsp oil in a wok or large skillet.
• Add egg, and cook until it thoroughly set, stirring constantly, remove from wok, and set aside.
• Heat 3 Tsp oil in wok over medium-high heat.
• Add shallots, ginger, and garlic, and saute for 2-3 minutes or until shallots just begin to brown.
• Add shrimp and red pepper flakes, and saute about 4-5 minutes, tossing, until shrimp are done.
• Add pasta, and toss well.
• Add snow peas, cooked egg, bean sprouts, and soy sauce, and optional rice vinegar, if using.
• Continue cooking and tossing just until thoroughly heated.
• Remove from heat, and sprinkle with scallions.
• Serve with more soy sauce on the side.