Asia Unplated
Ingredients
3 tablespoons vegetable oil, extra for egg
2 cloves garlic, minced
2 shallots, sliced
1 tablespoon chilli paste
1 potato, boiled, peeled and sliced
2 pieces fried bean curd, cut into 5 cm slices
1 piece of fish cake, sliced thinly into 5mm width (optional)
200g calamari rings
500g fresh yellow noodles
2 large eggs
1 cup bean sprouts
Lettuce leaves, sliced, for garnishing
1 lime, cut into wedges
For the sauce: 2 tablespoons soy sauce
For the sauce: 2 tablespoons kecap manis
For the sauce: 3 tablespoons tomato ketchup
For the sauce: 1 tablespoon sugar
Method
Heat a wok on high heat and add in the vegetable oil. Saute the garlic and shallots and add in the chilli paste for 30 seconds.
Add in the potatoes, beancurd and calamari rings and cook for 2 minutes.
Add in the noodles and the sauce and stir through thoroughly, making sure the noodles are fully coated in the sauce.
Push the noodles to the side of the wok and add in some oil. Crack the eggs in the oil and allow to cook for 10 seconds before scrambling and mixing in the noodles.
Add in the beansprouts and cook for about a minute.
To serve, divide into 4 portions and serve each portion with a handful of sliced lettuce leaves, sliced tomatoes and a cheek of lime.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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