Malaysian Chicken Noodles

Try this traditional dish from the Malaysian cuisine, prepared with noodles, chicken and spices. It’s balanced and fulfilling for lunch or dinner.

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Ingredients

  • ½ Cup Cooked Chicken, cut into thin slices

  • 2 Cups Yellow Egg Noodles

  • ½ Tsp. American Garden White Vinegar

  • 1 Tsp. American Garden Hot Sauce

  • 1 Tsp. American Garden Soy Sauce

  • 1 ½ Tbsp. Corn Oil

  • 1 Onion

  • 1 Green Pepper

  • 1 Carrot

  • 1 Bunch Spring Onions

  • Salt & Pepper to taste

  • Curry-to-taste

  • _For the paste:

  • 1 small piece Galangal

  • ½ Tsp. Turmeric Powder

  • 1 or 2 Pcs. Red Chilies, deseeded

  • 1 small bunch Fresh Coriander

  • 3 Garlic Cloves

Preparation

  • Add noodles to boiled salted water and cook until soft. Don’t overcook (follow the package’s instruction).

  • Put the paste ingredients in a food processor or mortar and blend until well combined. Keep aside.

  • Heat a wok or a large frying pan on medium heat, add oil and spread it all over the pan. Add onion, carrot and green pepper. Stir-fry for a minute or two. Add the paste and cook until fragrant (1-2 minutes).

  • Add the chicken and curry powder and cook for 2 additional minutes. Stir in the boiled noodles.

  • Toss with hot sauce, soy sauce and a dash of white vinegar. Adjust the seasoning as desired. Finally add spring onions and toss.

  • Serve hot with American Garden Ketchup (optional).

  • Note:
    If you are using dried noodles make sure to rinse in cold water after boiling to keep them from sticking.

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