Serves 6 to 8 people
- 1 box of thin spaghetti (16 oz)
- 5 – 6 pieces of garlic
- 4 – 5 pieces of green chilies
- 2 Tablespoons of regular soy sauce
- 2 Tablespoons of sweet soy sauce
- ¼ cup of oyster sauce
- 2 Tablespoons of tomato ketchup
Adjust the following per your personal taste:
½ pound of shrimp, chicken or beef (or a combination)
¼ pound of cabbage
¼ pound of baby carrot
¼ pound of mushroom
¼ pound of bean sprouts
a bundle of green onion
Slice of lime or lemon
- Boil the spaghetti until tender, drain and put aside
- Heat about 4 tablespoons of cooking oil in a frying pan
(If you are using shrimp, fry the shrimp for about 3 minutes, and set aside)
- Crush garlic and green chilies, fry in the hot oil until the garlic turns yellow
- Add chicken (or beef) and stir until the meat is fully cooked
- Add each of the sauces one at one time and stir again for another 2 minutes
- Season to taste, but add only a pinch of salt since the regular soy sauce is already salty
- Add spaghetti and stir until it blends well with the sauce
- Add vegetables (cabbage, carrot, etc)
- If you are using shrimp that was set aside earlier, add it at this time.
- Keep stirring till the vegetables are cooked – not more than 5 minutes
- If you feel it is too dry, add a little water but the sauce should not be runny.
- When serving, squeeze the lime on it, it gives a good aroma.
Good Luck and Good Eating!
Enjoy these Malaysian Style Fried Noodles with fresh spring rolls or steamed dumplings for a complete meal that can’t be beat!