When I was young, there was a restaurant near my grandparent’s place in downtown Yangon that was well known for thier fried noodles. I remember my mom buying fried noodles for me when we visited and it was one of the best I’ve ever had. My version is arguably healthier, being a lot less oily. It is perfect paired with some pickles, chillis and Sriracha sauce although when I was a kid, I just had it as is. These fried noodles are a hit with my kids, even my 10 month old. The minced pork, finely shredded vegetables, soft noodles and mild flavour makes it a relatively easy food to tackle for most young kids. It’s a favourite among kids and adults in my household.
It’s best to use fresh noodles for these. The ones that I had good results using were Hokkien noodles. I use the Yunion brand one which is locally made in WA, Australia. It’s best to use the freshest that you can find from your local Asian grocer or well-stocked supermarket.
Serves 6 (521 calories per serve)
Prep time 20 minutes
Cook time 20 minutes
Ingredients
2 tbsp olive oil
6 garlic cloves, minced
200g prawns, de-shelled, chopped
500g pork mince
1/4 head of cabbage, sliced thinly
2 carrots, julienned
bunch of celery leaves, chopped
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp salt
1/2 tsp chicken bouillon powder
1kg cooked Hokkien noodles
200ml hot boiling water (plus more for soaking noodles)
In a large non-stick pan, heat the oil and add half of the garlic. When it starts sizzling, add in the prawns and stir fry for a few minutes until cooked and set aside.
Add the remaining garlic and the pork mince. Make sure to break up the mince as it cooks.
When it has cooked, add the cabbage, carrots and a dash of water. Let it cook for another 5-10 minutes, stirring periodically.
After the vegetables have cooked, soak the Hokkien noodles in hot boiling water for a few seconds (just to loosen it). Then immediately add to the pan, making sure to reserve the boiling water.
Add the oyster sauce, soy sauce, salt, chicken bouillon powder and 200ml of the reserved water. Add more water as needed depending on how saucy you want the noodles. Don’t add too much water or it just becomes gluggy.
Stir through celery leaves and serve immediately. I like to cut some of the long noodles into more manageable lengths for the very little kids.
More Noodle Recipes
Thai Prawn Glass Noodles
Chinese Egg Noodle Stir Fry
Cambodian Curry Noodles
Cheat’s Mohinga
Burmese Thick Noodle Chicken Salad