MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP
These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India, the dish lends itself well to the Indian Papadini bean flour noodles, which have more protein, ounce for ounce, than steak. If you can't find this type of noodle, use wide dried rice noodles: soak them for 20 minutes in warm water, then cook 1 minute in boiling water, drain and toss with 1 tablespoon oil as directed.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
- Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
- In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 917 milligrams, Sugar 10 grams, TransFat 0 grams
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MD TUHIN KHAN
[email protected]This dish is a must-try for any fan of Malaysian cuisine. It's a delicious and flavorful dish that's sure to please everyone at the table.
Sarfaraz Sarfarazprince
[email protected]I'm so glad I found this recipe! It's a delicious and easy way to make a flavorful Malaysian dish at home.
Sameer Gull
[email protected]This dish is a great way to enjoy the flavors of Malaysia. It's a perfect meal for a special occasion or a casual weeknight dinner.
Damsan Adrong
[email protected]This dish is best served immediately, but it can also be made ahead of time and reheated. Just be sure to reheat it gently, so that the noodles don't overcook.
Mr UK Official
[email protected]I love the smoky flavor that the wok imparts to this dish. If you don't have a wok, you can use a large skillet or a Dutch oven.
Karimuddin 101
[email protected]I'm on a gluten-free diet, so I used gluten-free noodles. The dish was still delicious!
Pfunzo Mathambo
[email protected]I'm a vegetarian, so I substituted the shrimp for tofu. It was still delicious!
Basant Bohara
[email protected]This dish is a great way to use up leftover rice. I usually make a big batch of rice on the weekend, and then I use it to make this dish during the week.
Irfanali Panhwar
[email protected]I love how healthy this dish is. It's packed with vegetables and lean protein, and it's low in fat and calories.
Eric Doane
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the noodles and the sauce, and they don't even notice the vegetables.
girly butter
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's the perfect dish to serve at a party or potluck.
Dean James
[email protected]This dish is so versatile. You can easily add or remove ingredients to suit your own taste. I added some extra vegetables and a bit of chili sauce, and it was perfect.
EmmieLou 217
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it without complaint. I will definitely be adding this to my regular dinner rotation.
Kathy Turner
[email protected]This dish is a great way to use up leftover vegetables. I had some broccoli, carrots, and bell peppers that were starting to go bad, and this dish was the perfect way to use them up.
Nobab Islam
[email protected]I was a little hesitant to try this dish because I'm not a big fan of shrimp, but I'm so glad I did! The shrimp were cooked perfectly and were so flavorful. I will definitely be making this dish again, even if I have to buy shrimp specifically for it
Ntando Romio
[email protected]The sauce for this dish is amazing! It's the perfect balance of sweet, sour, and spicy. I could even see myself using it as a dipping sauce for other dishes.
Ayanur islam Ayan
[email protected]I love how easy this dish was to make. I was able to get it on the table in under 30 minutes, which is perfect for a busy weeknight meal.
bozel bozel
[email protected]This Malaysian stir-fried noodle dish was a hit at my dinner party! The combination of shrimp, vegetables, and noodles was perfect, and the sauce was flavorful and tangy. I will definitely be making this dish again.