Dry Noodles Recipe (Mee Kicap)
Serving: 5-8 pax
Dry noodles recipe may looks lengthy and seemed complicated but it is not! Noodle sauce + noodle = dry noodles. Come to think of it, you will find it is actually simple – cook the sauce, cook the noodle, toss and done Optionally, you can blanch lettuce, sausage, ham, fish balls or meat balls before or when cooking the noodles (in the same pot of water). These serve as good condiments for dry noodles. By the way, Xiao Xing wine which is very much recommended can be optional too.
Dry noodles can be made with the common yellow noodles, kuey teow, meehoon, yee mee, spinach noodles, vegetarian noodles and even flat flour noodles. Experiment with different types of noodles to suit your taste bud. I normally stock some dry types of noodles in the kitchen for convenience but personally prefer kuey teow actually.
Dry noodles, also known as Mee Kicap, is a Chinese noodles recipe loved by even the non-Chinese in Malaysia. Ingredients are easy to find and this noodles recipe is easy to follow too. Dry noodles is also another “convenient” dish that I would eat in replacement of instant noodles. Why?
The answer lies on the sauce used in this dry noodles recipe – the most important zest of the dish. It can last for 1 month in the fridge or at least 3 months if the “wet ingredients” (shallot and garlic) are strained and removed when preparing the sauce.The moment I yearn for instant noodles, I would boil water and drop in noodles of my choice, 2 leaves of lettuce and some meat balls then add my dry noodles sauce and toss.
Consider my dry noodles recipe the next time you reach for instant noodles!
Noodles of your choice
10 tbsp of dark soya sauce
5 tbsp of light soya sauce
2 tbsp of oyster sauce
1 tbsp of lump sugar (cube sugar)
2 nos. of shallots (sliced)
2 tbsp of sesame oil
1 tbsp of Xiao Xing wine
3 tbsp of cooking oil
2 nos. of shallots (coarsely chopped)
- 2 cloves of garlic (coarsely chopped)
- Fish balls/ meat ball
Put all the sauce ingredients (except shallots, garlic and cooking oil) into one bowl. Mix well and set aside.
Heat cooking oil and fry shallots and garlic until golden brown.
- Add the sauce ingredients and bring to simmer under low fire until the lump sugar melts. Noodle sauce is ready.
- Boil the noodles in a saucepan filled with water until soft.
- Drain off the water.
- Scoop 1 portion of the noodles onto a mixing bowl.
Add 3 to 4 tbsp of the noodle sauce and toss well.
- Ready to serve!