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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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25m
4 
MEDIUM
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
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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.