Kuala Lumpur’s food ambassador and renowned chef, Norman Musa shares a quick and easy Malaysian street-food recipe. Let’s get cooking!

 

Serves 2 | Ingredients
500g kuey teow – flat rice noodles
1 cup fresh bean sprouts
1 tbsp chilli paste
10 king prawns
10 cockles – if you can get them
2 eggs
½ cup kuchai – Chinese chives
2 tbsp light soy sauce, 2 tbsp dark soy sauce
1½ tbsp oil
3 cloves garlic (finely chopped)
Pinch white pepper

 

Method

“This recipe should take no longer than 2 minutes to cook. The secret is to have a really hot wok, a quick hand and all your ingredients chopped and ready to go.” 

1. First up heat the oil in a wok and when it is smoking add the prawns and garlic, then add the chilli paste, fresh noodles, then sauces stirring continuously.

2. Next, make a well in the middle and crack an egg in. Wait a few seconds for it to cook on the bottom of the pan, when it is half cooked stir it in to the rest of the noodles, then do the same with the other egg. If you do 2 at once it will make the noodles soggy.

3. Lastly add the beansprouts and kuchai. Serve straight away with a sprinkle of white pepper.

 

Norman Musa Profile PictureNorman Musa is co-founder of Ning restaurant, in Manchester, and he also has a culinary studio and restaurant in Banting, Malaysia.

“This is a Malaysian street food delight and one of my personal favourites. Beautiful flat rice noodles stir fried with dark soy sauce, prawns. This is a dish I can happily eat anytime of the day.” 

Find out more about Malaysian cuisine at www.malaysiakitchen.co.uk

Hungry for more? Read Malaysia Kitchen’s Kari Laksa Recipe… 

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