Best Malaysian Noodles With Seafood Sausage Recipes

Penang Fried Rice Noodles image

Provided by Alexis Touchet

Yield Makes 4 servings

Number Of Ingredients 14

1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
2 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten with a pinch of salt
1/2 pound peeled and deveined large shrimp
1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks' Notes), sausage thinly sliced crosswise
2 large garlic cloves, finely chopped
1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
Lime wedges for serving
Special Equipment
A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet

Steps:

Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
Stir together soy sauce and water, then reserve.
Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
Remove pan from heat and stir in eggs. Serve immediately.

Malaysian Noodles With Seafood & Sausage image

Provided by SEvans

Categories < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Steps:

Cook your noodles according to the package- rince with cold water and set aside.
slice your chinese sausage in thin oblong pieces, slice fish balls into discs, dice shallots and garlic.
Heat a small amount of oil in your wok or pan over medium high heat (not TOO hot)
saute shallots and chinese sausage until shallots are softening.
Add garlic and continue to saute for about 3 - 4 minutes. Watch that you dn't burn the garlic.
Add your shrimp - saute until they just START to turn pink - then.
add noodles and mix together well.
Add your liquids (soy sauce, chicken broth)mix some more.
In a separate bowl wisk your eggs. Push all the ingredients to the side of the pan and on the empty side - pour your eggs in an dscramble- but don't mix them together yet.
Once the eggs are firm - mix together with the rest of the ingredients in the pan.
Microwave your bean sprouts for approximately one minute to warm them a bit then combine with the ingredients in your pan.
Lightly pepper the mixture (no salt required - enough in the soysauce).
Sprinkle some chives on the top right before serving.