Tuesday, 20 May 2014

Fried Koko Noodles


My elder son has NAFTA test today and had to take a light lunch. So I decided to cook some noodles for all since the little one has been asking non-stop for noodles. This is a dish which I have not cooked for a long time. It is a very easy dish using koko noodles (可口面) or better known as maggie mee. Ingredients are easy as well, the ones I used are generally ingredients that my children like.

You can also use vegetables like bean sprout, long beans and meat like minced pork, ham, diced chicken etc. The options are endless. So basically this is a very versatile dish, ever-ready to adapt to your palate and yet still taste fantastic!


A wonderful dish to whip up on a busy day and yet still wanting to do some cooking or a simple lunch for the family.

Here's the recipe...



Fried Koko Noodles(Serves 3 - 4)

3 pieces of instant koko noodles (maggie mee)
3 cloves of garlic, minced
1/2 small red onion, diced
5 hotdogs, cut into small chunks
1 1/2 carrots, cut into thin strips
4 imitation crab sticks, cut into small chunks
10 fresh shitake mushroom, sliced
3 eggs
2 tbsp oyster sauce
salt and pepper to taste
3/4 cup hot water


Directions

In a pot of boiling water, add the instant noodles in and cook for a min or less. Do not cook too thorough as you are frying the noodles later. Dish out and set aside.


Heat the frying wok and add some cooking oil. Scrambled the eggs and set aside. 


In the same wok, add some oil and when hot, saute the garlic and onion until fragrant.

Add in the carrots and stir-fry for a min or two. Add the hotdogs and shitake mushrooms and stir evenly. Add  the crab stick and mix evenly the ingredients.

Add the instant noodles, oyster sauce, salt and pepper (to taste) and  water. Stir evenly ensuring the noodles dun stick to the wok. Add more water as and when needed.


Cook the noodles for another 7 mins, stir constantly to prevent the noodles from sticking to wok.

Add the eggs and mix evenly.


Serve with belacan chili.