Spicy Malaysian Noodles

    50 minutes

    Malaysian cuisine can be very spicy as these noodles show! You can always use less chilli paste to your own taste.

    20 people made this

    Serves: 4 

    • 300g egg noodles
    • 3 tablespoons olive oil
    • 1 teaspoon finely chopped garlic
    • 1/2 bunch fresh spinach, stems removed, chopped
    • 1/4 cup chilli paste
    • 3 tablespoons tomato sauce
    • 1 egg
    • 1/2 teaspoon white sugar
    • 1/4 cup (65ml) water
    • salt and pepper to taste
    • 1/2 cup fresh bean sprouts
    • 1/2 cup green peas

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes until al dente, and drain.
    2. Heat the oil in a frypan over medium heat and saute the garlic about 1 minute. Stir in the spinach and cook about 1 minute. Mix in the cooked egg noodles, chilli paste and tomato sauce, and toss until well coated.
    3. Make a hole in the centre of the noodle mixture. Place the egg in the centre and scramble, tossing with the noodles just before egg is finished cooking.
    4. Mix in the sugar and enough water to keep the mixture moist into the frypan. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

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    Reviews in English (15)


    Delicious. I used some bottled Thai Chili Sauce instead of the paste and did pea pods instead of just peas. Used a touch more chili sauce than called for and left out the additional salt, but kept everything else the same. Definitely a keeper.  -  10 May 2005  (Review from Allrecipes USA and Canada)


    Super-delicious, spicy-hot noodles. Very quick and easy! The only change I made was sprinkling 1 Teaspoon sesame seed before serving....it gave the extra hint of authentic flavor!  -  11 Dec 2004  (Review from Allrecipes USA and Canada)


    This was OK for us as a quick and tasty meal. I did add more vegetables as I like my veggies.  -  05 Sep 2008  (Review from Allrecipes USA and Canada)