Nyonya Fried Noodles with Jicama and Pineapple Sambal - Day 23

My friend Shereen told me that almost all Peranakans/Nyonya will have a recipe like this in their family. The unique thing about these particular noodles is that it will be eaten with Sambal pineapple and cucumber. It is somewhat similar to a salsa albeit with a different taste and spiciness level. This noodle is usually eaten during happy occasion such as Chinese New Year, birthdays or family get together for a celebration. I replace the cucumber with jicama as I don’t have it in my fridge and I am too lazy to drive out just to get it.

Since the noodles and sambal were eaten together, I thought it will be a good idea to pile them up together into the jelly mould. The sweet and tangy taste of the sambal compliments the noodles really well. This is a very appetizing dish indeed. Thanks Shereen for sharing the recipes with us. I did some minor changes to the recipe to suit my taste and also the availabilities of ingredients in my fridge.

Ingredients for the sambal

20 gram dried shrimps – soaked and drained and finely chopped
1 tsp of shrimp paste – toasted
150 gram fresh pineapple – cut into small cubes
200 gram jicama – cut into small cubes
2 kaffir lime leaves - julienne thinly
1 bird eye chili
3 dried chilies – soak in hot water until soft
2 tsp sugar
1 tbsp vinegar - optional

1. Blend the dried chilies, shrimp paste and dried shrimps and set it aside.
2. Combined the pineapple, jicama, bird eye chili, kaffir lime leaves, sugar and vinegar. Mix well. Add in the blended ingredients and give it a good toss.
3. Serve with the nyonya fried noodles.

Ingredients for the Nyonya Noodles:

400 gram yellow noodles
2 cloves garlic
4 oz meat or fish cake – cut into small pieces
10 shrimps – peel and deveined
One small bunch of mustard green – cut small
2 tbsp oyster sauce
1 tsp dark soy sauce
1/2 cup chicken stock or water
Salt to taste

1. Heat up the wok, add in a bit of oil and stir fry garlic until fragrant. Add in the meat, shrimps, oyster sauce, and dark soy sauce. Stir fry for a few minute and add in the chicken stock. Once it comes up to a boil add in the noodles.
2. Continue to stir gently and once the noodle is coated with the sauce, add in the mustard green and give it a few more stir. Check seasonings.
3. Remove and set it aside. Put a 2 tsp of the sambal in the Mould, follows by the noodles, sambal and noodles. Unmold it and serve immediately.

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