Saturday, May 7, 2011

Our Favorite Malaysian Noodles

Since living here our favorite Noodles have become these brownish hard noodles which are called different names and similar to Chinese Noodles. Both brands above are produced in Selangor, Malaysia the yellow bag is called "Megah Mee Clay Pot Ee Mee" and the White and Red bag is called "EE KEE" (2.60RM per bag). Although the brand name states "clay pot" the instructions on the back show the noodles can be used for soups or fried noodles as well. We like them as fried noodles and below is how we make them.

One of the simplest meals we make are vegetables and these noodles. We use whatever vegetables we have on hand and some chili peppers. First we cook the vegetables in a bit of oil in the wok and set them aside. While we are cooking the vegetables we add two of those round noodle disks to boiling water and cook the noodles for about two minutes. They should get softer, but not mushy. We drain the noodles and then add them to the wok and fry the noodles. Stirring them a lot so that the noodles don't get stuck on the bottom of the wok.

When the noodles start to stick, we add some light and dark soy sauce to loosen them from the bottom of the pan. Then we add the vegetables back in and toss the mixture.

Lastly, we add some of this Thai sos sauce (here a popular brand called Maggi) to make the noodles a bit spicer and to give the noodles a bit of a sauce base. I think that these noodles made in the hawker stands in Malaysia are made with soy sauce only. But we like the extra taste. The noodles are brownish, but I think that the dark soy sauce is what makes the noodles look darker too.

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