Ingredients
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1 lb hokkien noodles
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3 tablespoons peanut oil
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1 medium onion, thinly sliced
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2 cloves garlic, finely chopped
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2 teaspoons dried shrimp paste (trassi)
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2 teaspoons sambal oelek
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1 red bell pepper, sliced into julienne strips
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8 ounces Chinese cabbage, thinly sliced
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1 1/2 tablespoons Thai fish sauce
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3 tablespoons ketjap manis (sweet Indonesian soy sauce)
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1/4 cup tomato sauce or 1/4 cup catsup
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1/2 cup chicken stock (or more/less as needed)
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1/4 cup chopped peanuts
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cilantro leaf, chopped,to garnish
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lime wedge
Instructions
- Prepare noodles as per instruction on the packet, then drain and set aside.
- Heat wok and add the oil.
- Stir-fry the onion and garlic for a couple of minutes, then add dried shrimp paste and sambal oelek and saute a further minute, or until fragrant.
- Add vegetables and toss quickly until cooked but still crunchy.
- Finally added prepared noodles with fish sauce, kecap manis and tomato sauce.
- Stir through until well flavored and heated through.
- Add chicken stock to moisten further if necessary.
- Serve garnished with peanuts and cilantro, and offer wedges of lime.