Spicy Fried Noodles With Tomatoes And Cabbage
This colorful and flavorful noodle dish combines tender shrimp, crunchy vegetables, and savory sauces to create a satisfying and vibrant meal. The ingredients come together in a wok over high heat, resulting in a delicious and visually appealing presentation that is sure to please your taste buds. Serve this dish topped with fresh green chili and cucumber slices for a refreshing kick.
— Constant Cookbook
Ingredients
- 1/2 lb. Hokkien noodles or thick Chinese-style
- egg noodles
- 3 Tbs. peanut oil
- 3 garlic cloves, chopped
- 1 yellow onion, sliced
- 6 oz. large shrimp, peeled, deveined and
- halved lengthwise
- 1 small carrot, peeled and julienned
- 1/4 lb. red cabbage, cut into 3/4-inch cubes
- 3 green onions, including tender green portions,
- cut into 1-inch pieces
- 3 small firm tomatoes, cut into 1/2-inch cubes
- 1 boiled potato, peeled and cut into 3/4-inch
- cubes
- 3 Tbs. tomato ketchup or tomato paste
- 1 Tbs. chili sauce
- 1 Tbs.
- 1 Tbs. soy sauce
- 1 tsp. sugar
- 2 eggs
- 1 green chili, sliced
- 1 small English (hothouse) cucumber, sliced
- 1 lemon, cut lengthwise into 6 wedges
Instructions
- If using Hokkien noodles, rinse with warm water; set aside. If using Chinese-style egg noodles, bring a large pot three-fourths full of water to a boil over high heat. Add the noodles, stir to loosen the strands, return to a boil and cook until tender, about 1 minute. Drain, rinse thoroughly with cold running water and drain again; set aside.
- In a nonstick wok over high heat, warm 2 Tbs. of the oil. Add the garlic and yellow onion, and toss and stir until lightly browned, about 2 minutes. Add the shrimp and toss and stir until bright orange, about 1 minute. Add the carrot, cabbage and green onions, and toss and stir until the vegetables begin to wilt, about 1 minute. Add the tomatoes and potato, and toss and stir, being careful not to break up the cubes, until heated, 1 to 2 minutes. Transfer to a plate and set aside.
- Return the wok to high heat and add the remaining 1 Tbs. oil. Add the noodles and toss to lightly coat with the oil. Add the ketchup, chili sauce, <i>kecap manis</i>, soy sauce and sugar and toss to thoroughly coat the noodles, about 2 minutes.
- Push the noodles up the side of the wok to make a well in the middle. Crack the eggs into the well and lightly beat. Cook, without stirring, until set, about 1 minute. Gently fold the eggs into the noodles. Add the reserved shrimp and vegetables and stir to combine.
- Divide among individual bowls. Top with the green chili and cucumber slices and accompany with the lemon wedges.
Comments
No comments found.