Rose’s Kitchen

Fried Noodles


500g fresh flat yellow noodles

300g beansprouts

3-4 bunches bok choy

250g roasted pork belly

1/2 bowl preserved radish (chai por)

1/2 bowl dried prawns, ground

1 big onion, sliced

4 cloves garlic, chopped

1 tbsp chilli paste

4 tbsp cooking oil

1 bowl water


1 tbsp light soya sauce

1 tsp pepper


2 fresh red chillies, sliced

2 sprigs coriander leaves

Fried shallot crisps


1.  Wash chopped preserved radish in several changes of water and squeeze dry.  Wash dried prawns and grind fine.

2.  Wash bok choy and coriander leaves thoroughly to remove the dirt.  Rinse in salt water and drain.  Chop bok choy into 3 cm lengths.  Nip off the roots of beansprouts, wash and drain.

3.  Scald yellow noodles and drain in a colander.

4.  Heat 4 tbsp oil in a wok, saute the chopped garlic and preserved radish over medium heat till lightly browned.  Add chilli paste and ground dried prawns and fry till fragrant.

5.  Add sliced onions, beansprouts, roasted pork slices and 1 bowl water.  When the water boils, add in bok choy and scalded noodles.  Toss ingredients thoroughly, adding more water if necessary.  Taste and adjust seasoning accordingly.  

6.  Transfer to a large serving dish and garnish with coriander leaves, sliced red chillies and fried shallot crisps.


March 1, 2007 - Posted by | Rice and Noodles

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