Make it garlicky, make it beefy and make it as spicy as you want it to be with this Asian-inspired-street-food, noodles classic. Especially appealing when you’ve got the oodles-noodles for something light, yet tasty and simple enough for a one-meal dish.
It so happens that the Grubbs ‘n Critters’ kitchen got the hots for some oodles-noodles this week and with some pantry staples, magic happens! Soft yellow stringy noodles, stir fried with the goodness of condiments and meat and topped up with a bunch of boiled quail eggs. It’s comfort food. This is food for the soul. It really doesn’t get any better than this!
2 packs of yellow noodles (store-bought, just follow the instructions on the packaging)
2 medium shallots, peeled and roughly cut
3 cloves garlic
6 fresh chillies
3 dried chillies, cut slant-wise and soak in hot water for a few minutes
1 can of peeled tomatoes
Half a cube beef bouillon
500g thinly sliced beef
50g beef balls, sliced
1 cup sliced white cabbage
Half a bunch of morning glory (kangkong), roughly chopped
1-2 tbsp sweet black sauce (Kicap Manis)
2-3 tbsp olive oil
Coriander leaves, chopped
Boiled quail eggs (optional)
Fried shallots (optional)
Rinse all the vegetables well. Set aside.
Drain the dried chillies and blend them together with the garlic, shallots and fresh chillies. Set aside.
Heat up the olive oil and when the oil is hot enough, fry the sliced beef and beef balls until they are cooked
Add in the blended ingredients, along with the beef bouillon. Mix well and cook it over a high fire for about 5-8 minutes
Then mix in the canned tomatoes. Mix well and stir well for about 10 minutes or until it gets less watery in texture
Add in the noodles, cabbages and morning glory. Let them sit on top of the gravy and cover for about 1-2 minutes.
Take off the cover and gently mix all the ingredients together, making sure that the noodles are evenly covered with the sauce beneath it. Sprinkle coriander leaves over the noodles.Mix well.
Make sure that the vegetables are cooked before you turn off the fire.
Garnish with boiled quail eggs, fried shallots and a small stalk of coriander leaves
You can choose any types of yellow noodles. The one I used were store-bought but fresh, dried handmade noodles. They have to be boiled first, drained and then rinse with cold water. This type of noodles are usually better as the texture is smooth and less "rubbery".