I cook noodles very often as it is something that I will eat for lunch when I don’t want anything elaborate. This is something that I will cook for Diana too for her lunch in the office. This is a little bit different from the traditional Chinese fried noodles. It has some blended chilies, dried shrimps, lemongrass and fermented bean paste in it. It brings a great aroma to the fried noodles.
400 gram yellow noodles – wash and drain
1 piece chicken breast – sliced thinly
15 shrimps – peel and deveined
2 cups bean sprouts
2 pieces fried tofu – cut into small cubes
1 small bunch Chinese chives – cut into 1” length
Some cut red chili for garnish
Ground into paste:
2 cloves garlic
1 stalk lemongrass – removes the outer part and slice thinly
3 tbsp dried shrimps – soak
1 tsp fermented bean paste
3 red chilies
2 tbsp light soy sauce
1 ½ tsp dark soy sauce for color
1 tsp sugar
Salt and pepper to taste
1. Heat up about 2 tbsp oil in a wok, add in the paste and stir fry until fragrant. Add in the chicken and stir fry until the meat changes color. Add in the shrimps, tofu and continue to stir fry until the shrimps turn pink in color.
2. Add in the noodles and the seasonings. Continue to turn and toss the noodles until well coated with the rest of the ingredients. If it is too dry, drizzle in some water.
3. Lastly add in the bean sprouts and chives. Give it a few more toss and check the seasoning.
4. Dish out and serve warm.
Note: You can use the same paste for fried rice too.
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