Economy Noodles Stir-Fry | Fried Noodles
The inspiration of this recipe comes from a popular and traditional street food in Penang called economy noodle, traditionally available at wet markets. It was then just a plain noodle but tasty with no meat or vegetables added. Their secret is the sauce and lots of fried french shallots. In my home recipe, I added some fried firm tofu for protein and texture, and spinach leaves for fibre, vitamins and minerals to balance the high carbohydrate from the noodles
Prepare and slice the french shallots very thinly
Prepare and mince the garlic
Blanch and cool down the vermicelli and Hokkien noodles as instructed on the packet
Blanch and cool down the bean sprouts
Cut tofu into smaller cubes
Prepare and make the sauce mixture
Stir-fry french shallots in some oil on high heat until soft and lightly browned
Add and stir-fry minced garlic then the tofu
Add and stir-fry the noodles and the sauce mixture
Add bean sprouts and other greens
Remove and plate
How to make
Peel and discard skin of shallots and slice thinly. Set aside.
Peel and discard skin of garlic cloves and chop finely. Set aside.
Blanch bean sprouts 15-30 seconds then rinse and cool down in cold water. Set aside.
Blanch rice vermicelli (read and follow the packet instruction) then rinse and cool down in cold water. Set aside.
Blanch Hokkien noodle (read and follow the packet instruction) then rinse and cool down in cold water. Set aside.
Mix the sauce in a small bowl by adding 2 tablespoons light soy, 1 tablespoon oyster sauce, 1 tablespoon soy caramel dark soy, 1/2 teaspoon sugar and a bit of water. Adjust to taste.
Cut fried firm tofu into smaller cubes (optional).
In a hot wok, add shallots. Fry until soft and lightly browned.
Add chopped garlic then fried firm tofu. Stir fry for 1-2 minutes.
Slightly push tofu to the side of wok, then add Hokkien noodle in the middle. Add rice vermicelli on top of the Hokkien noodle and the mixed sauces. Let side for 30 seconds before mixing and stir fry by flipping the noodles together for 2-3 minutes.
Add spinach leaves and lastly the bean sprouts. Another quick toss and flip of noodles to mix through then remove and plate.
8-10 french shallots
4-5 cloves of garlic
Hokkien noodle 1 packet (about 500 gm)
rice vermicelli 1/2 packet (about 200 gm)
1-2 cups bean sprouts
1 block of fried firm tofu (optional)
some baby spinach leaves or any Chinese leafy greens (optional)
2 tablespoons light soy
1 tablespoon soy caramel dark soy
1 tablespoon oyster sauce
1/2 teaspoon sugar