MALAY NOODLES, SOY, BEANSPROUTS AND SUGAR SNAPS

Serves: 6

Cook Time: 10 minutes 

Prep Time: 5 minutes 

Effort: easy

INGREDIENTS

Ingredients

• 2 cloves of garlic, peeled and roughly chopped
• 50g fresh ginger, peeled and roughly chopped
• 50g coriander root, roughly chopped
• 1 tsp of salt
• 50ml vegetable oil
• 1 kg oiled fresh noodles (can be bought from Chinese or Thai supermarkets)
• 300g sugar snap peas 
• 100ml soy sauce
• 100ml kecap manis (sweet soy sauce)
• 1 tbsp Thai fish sauce 
• 300g beansprouts

To serve

• 2 red chillies, sliced on the bias
• 2 spring onions, sliced on the bias

METHOD

Method

1. In a large pestle and mortar, pound the garlic, ginger and coriander root to a paste and add the salt and pound again mixing well.

2. Heat the oil in a large wok until shimmering, then add the ginger paste and stir for 1 minute or until the fragrance is released.

3. Add the noodles and continue to fry for a further 2 minutes mixing well into the paste. 

4. Add the sugar snap peas and toss well and cook for another 2 minutes.

5. Pour in the soy sauce, kecap manis and fish sauce and mix well coating the noodles. Cooking for a couple of minutes.

6. Add the beansprouts and mix again. Add half the chillies and spring onions and stir well. To serve

7. Place the cooked noodles in a large serving bowl and garnish with the remaining sliced chillies and spring onions.