By Julie Hart
Malaysia is very much a multi-ethnic, multi-cultural melting pot. This is clearly evident in their cuisine, with a mixture of Chinese, Indian and traditional Malay influences. ??Nyonya food was introduced by the Peranakan People of Malaysia and Singapore. It has mostly Chinese ingredients, but is blended with South-East Asian spices and products, such as coconut milk, lemon grass, turmeric and chillies.
As with most Asian cuisine, rice and noodles are popular additives to dishes. In this dish, egg noodles are traditionally used, however I used vermicelli which gave the dish a light and very Summery texture.
2 cups of noodles of your choice
2 tbps chilli sauce
1 Fresh chilli, finely chopped
1 tsp dark soy sauce
1 tsp sugar
1 tsp salt
3 tbps oyster sauce
3 tbps ketchup
2 tbps oil
2 eggs, lightly beaten
1 tbsp crushed garlic
1 cup mung bean sprouts
1 cup of beans
1 cup of cabbage, shredded
300gm of prawns, peeled and deveined
300gm of boneless chicken, thinly sliced
2 tbsp chinese rice wine or dry sherry
2 tbsp spring onions
Bring a pot of water to a boil.
Cook noodles for 30 seconds, drain and rinse with cold water.
In a bowl, combine chilli sauce, chopped chillis, soy sauce, oyster sauce, salt and ketchup.
Heat a wok or large frying pan, add oil.
Add eggs and stir quickly until they are slightly scrambled.
Remove from wok and set to one side.
Now add garlic, noodles, bean sprouts, cabbage, shrimp, chicken and about half a cup of water.
Stir constantly until noodles, chicken and prawns are cooked through.
Add chilli sauce mixture and keep stirring until well combined, then add beans.
Stir fry until there is no liquid left in the bottom of the wok.
Add rice wine and some white pepper.
Remove from heat, garnish with finely shredded spring onions and serve.