Malaysian Egg Noodles with Chili

My name is Erin and I have a problem… I know, a recipe for another Asian dish… but it’s not my fault I’m having way too much fun with my new wok! Also Parker only had a few days left in Dallas, so we went big on the asian homemade food front. We chose this recipe out of my new cookbook (read more about it on the Recommended Cookbooks page) and we wanted to go a bit out of our comfort zone and try something new!

Warning: SPICY. Like wowza. Granted, I’m a bit of a baby when it comes to spice, but even Parker had a nice big glass of milk while enjoying this dish. Don’t get me wrong, it’s delicious! It’s one of the few spicy dishes I’ve actually really enjoyed, so that’s gotta say something, right?

Malaysian Egg Noodles with Chili: Serves 4


  • 5 tablespoons canola oil
  • 2 cakes firm tofu (10 oz/300g each)
  • 1 onion, thinly sliced
  • 4 cloves of garlic, sliced
  • 3/4 cup chicken meat, cut into thin slices
  • 4oz fresh shrimp, peeled and deveined
  • 1 tomato, cut into wedges
  • 4.5 cups of sliced cabbage
  • 3 cups of bok choy, cut into short lengths
  • 500g fresh yellow wheat noodles or fettucini
  • 2 eggs
  • 2-3 tablespoons crispy fried shallots
  • 2 green onions, thinly sliced
  • 4 calmansi limes or 2 regular limes, cut into wedges
  • •Sauce:
    • 1 tablespoon soy sauce
    • 1 tablespoon dark soy sauce
    • 2 tablespoons tomato ketchup
    • 1 teaspoon salt
    • 2 teaspoons sugar
  • Chili Paste:
    • 6 dried chilies
    • 5 shallots, peeled
    • 5 cloves garlic, peeled
    • 1 teaspoon dried shrimp paste


  • Cook noodles according to package directions, and set aside.
  • To make sauce, combine all ingredients in bowl and set aside
  • To make the chili paste, first cut the dried chilies into lengths, soak in hot water to soften, then deseed and drain. Grind the chilies, shallots, garlic, and shrimp paste in blender.
  • Heat 2 tablespoons of oil in a wok over medium heat and stir-fry the pasta until the oil separates from the mixtures, about 3-5 minutes. Transfer to a bowl and wipe wok clean.
  • Halve the tofu and pat dry with paper towels.
  • Heat the rest of the oil in a wok over medium heat and stir-fry the tofu until lightly browned, about 4 minutes.
  • Drain on paper towels and when cool enough to handle, cut into long strips
  • Heat the oil in the wok and stir-fry the onion and garlic until fragrant, about 2 minutes.
  • Add the chicken and stir-fry for 3 minutes, then add shrimp, tomato, cabbage, and bok choy.
  • Increase the heat to high and stir-fry for 2 minutes.
  • Add the chili paste and tofu, and cook for 2 minutes.
  • Add the sauce and noodles, and stir-fry over high heat for 3-4 minutes.
  • Make a well in the center of the wok and add 2 tablespoons of oil. Add the eggs, scramble, and allow to brown slightly.
  • Mix all the ingredients together and serve, garnished with crispy fried shallots and green onions, and serve with lime halves on the side.

Hope y’all enjoy! Now that the boyfriend is studying abroad for the semester, I’m going to be eating alllllll my feelings and trying to learn how to cook all kinds of new dishes, so stay tuned! And happy eating!!

6 thoughts on “Malaysian Egg Noodles with Chili

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