Remember the days when stir fry noodle was a rave in the Philippines? It’s a stir fry noodle with mung bean sprouts served served with different sauce ranging from oyster sauce, peanut sauce, sweet chili and others. Plus, you’ve got 3 pieces of dumplings like pork or beef siomai. There were so many stalls selling this affordable meal. What made it a hit back then was the fun of flavoring your noodle. You can choose to flavor your stir fry noodle with one sauce or even combine different sauces. It’s all about a matter of your taste or your adventurousness.
While strolling the grocery yesterday, I came across some fresh miki or egg noodles in the frozen section. Then, it reminded me of the stir fry noodle I used to eat during my first year of employment. I grab a 400 gram fresh egg noodles, bean sprout and Chinese cabbage to go with it. I initially thought of vegetarian style but when I came home I realize I need some meat. I’m too lazy to go back to the grocery and just asked my mom to buy some frozen siomai in the market on Sunday.
It’s Sunday, and still, I need more meat in my stir fry noodle recipe. I went to the grocery, and grab a small pack of squid to go in my recipe. I thought of using meatballs and squid balls but the meat balls were not available that time and I opted with the squid roll as it’s new to me. Finally, everything is ready.
Ingredients
400 grams Fresh Egg Noodles
Boiling Water
2 Tablespoons Cooking Oil
24 pieces Siomai
2 Tablespoons Cooking Oil
200 grams Squid Rolls
100 grams Bean Sprout
1/4 cup Water
Half bunch Chinese Cabbage
2 Tablespoons Cooking Oil
5 cloves Garlic, chopped
1 head Onion, chopped
1 cup Water
6 Tablespoons Oyster Sauce
1 teaspoon Sugar
1 Tablespoon Soy Sauce
1 teaspoon Chili Bean Paste
1 piece Chicken Bouillon Cube
3 Tablespoons Cornstarch
1 cup Water
Salt and Pepper to taste
Procedure
Wash the egg noodles with tap water several times. Soak the egg noodles in boiling water for 10 minutes and wash again for several times. Heat cooking oil in a non-stick pan and stir fry the egg noodles, set aside.
Steam frozen siomai for 15 minutes and set aside.
Stir fry the squid rolls in hot cooking oil until light brown and set aside. Stir fry bean sprout and set aside. Add water in the pan and boil. Add the Chinese cabbage and boil for 30 seconds. Take the Chinese cabbage out of the heat and soak in cold water.
Heat pan and add cooking oil. Saute garlic and onion. Add water, oyster sauce, sugar, soy sauce, chili bean paste and bouillon cube. Simmer for 5 minutes. Dissolve cornstarch in water and add to the sauce. Simmer the sauce for 5 minutes with stirring. Season with salt and pepper to taste.
In a bowl, grab some stir fried noodles, add some bean sprout and add the sauce. Top it off with squid roll, siomai and Chinese cabbage.
