Fried Sotong noodles (Dry version) (4 to 5pax)
Having some leftover ingredients from my Mee Rebus yesterday, after browsing through he fridge and decided to make use of whatever I can find and anyhow whip out a dish for dinner.
Ingredient 1. Yellow Noodles - 500g 2. Bee Hoon - 3 square piece (soak and soften) 3. Beansprout - a generous handful 4. Fishcake - 1 pc (slice into small pieces) 5. Chicken stock - 800ml 6. Garlic - 2 cloves (minced) 7. Eggs - 2 pieces 7. Fried shallot - for garnish 8. Lime - 1 to 2 per pax 9. Squid - 2 medium size ( cut into rings or smaller pieces)
Preparation 1. Heat up the chicken stock. Blanch the squid in the chicken stock. Once the squid starts to curl up, remove from the boiling stock lower down the heat and continue to keep the stock boiling.
2. Heat up wok, add some oil, break in 2 eggs and quickly scramble it until solidifies. Remove from wok and set aside.
The Dish 1. Heat up wok with medium heat, add oil and saute the minced garlic till fragrant.
2. Add in the sliced fishcake once the garlic is fragrant and continue to stir fry it for 1min.
3. Turn up the heat the high and add in the yellow noodles. Make sure you keep tossing the noodles in the wok to prevent it from getting charred.
4. Once some the the noodles starts to show some signs of burnt, quickly add in the scrambled eggs and Bee Hoon.
5. Hastened up the speed of tossing the mixture in the wok and try to mix everything as even as possible.
6. Once you feel that noodles or bee Hoon starts to stick to the wok, quickly pour in the boiling stock. While the bee Hoon and noodles are absorbing the stock, use the spatula to cut the noodles shorter while mixing them.
7. Add in the blanched squid and beansprouts and continue to stir fry. Add some salt to your taste.
8. Once the stock starts to boil and dries up a little, off heat and you are already to serve.
Note, serve your noodles by sprinkling some fried shallots on it, cut open 1 or 2 lime and some salted chilli paste (I happen to have some canned ones at home)
Happy cooking and Bon Appetit!
