Sep 24, 2014
Nyonya-Style Singapore Noodles | Wok Wednesdays
Last week, the Wok Wednesdays group made these Nyonya-Style Singapore Noodles. These noodles are so different in flavor than the more traditional Singapore noodles. While the recipe includes curry powder, the curry flavor takes a (way) back seat to the mixture of chicken broth, dark soy, ketchup, sugar, and chili bean sauce. Instead of ginger, the aromatics included lots of garlic, scallions, and shallots. There's also an added crunch from bean sprouts. So good.
There's bay shrimp, fried tofu, more scallions, and cilantro sprigs in there too. Check out my friend Cathy's mis en place for this recipe.
And the eggs. Before you stir-fry the dish, you cook two beaten eggs into a super thin pancake in your wok. This takes about a minute or two. Can I just tell you how excited I was to see the egg pancake easily slide right out of my seasoned wok? Once you finish stir-frying the noodles, you garnish them with the shredded eggs and cilantro sprigs.
The recipe can be found in Grace Young's Stir Frying to the Sky's Edge. According to the book, the Nyonya are women who are descendants of Chinese settlers who married Malay women after immigrating to Malaysia in the nineteenth century. According to the book, the food is "highly seasoned." The flavors in these noodles were simply amazing.
Grace Young received this recipe from Mei Ibach, a Chinese Malaysian who teaches Asian cooking in the Culinary Arts Program at Santa Rosa College in California.
Would you like to join Wok Wednesdays? You don't have to have a blog. Most of us don't. Just get the book, and wok along.
Those of us who do blog, have been asked not to post the recipes on our blogs.