Noodle Bandung
Noodle Bandung
Get this quick and easy noodle dish recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 60 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
Ingredients
  • 60 millilitres / 2 fl oz Cooking oil
  • 1 block of Bean curd or Tofu (Tauhu), fried
  • 2 Eggs
  • 3 Shallots (Red onion), peeled and sliced
  • 4 Garlic cloves, peeled and minced
  • 2 cm / 1 inch Ginger, peeled and minced
  • 2 tablespoons / 1 fl oz dried Chilli paste (Sambal Cili Kering) - soften 6 dried Chillies in hot water, drain, and blend
  • 500 millilitres / 16 fl oz / 2 cups Chicken stock
  • 200 grams / 7oz Prawns, shelled and de-veined
  • 200 grams / 7oz Squid tubes, cut as desired
  • 125 millilitres / 4 fl oz / ½ cup Tomato ketchup (Tomato Sauce)
  • 2 tablespoons / 1 fl oz Thai Red chilli paste - see below*
  • 100 grams / 3½ oz Cabbage, shredded
  • 3 stalks Chinese flowering cabbage (Choi-Sum or Sawi Bunga), cut into 3 cm length
  • 200 grams / 7oz yellow Egg Noodles (Hokkien Noodles, Mee Kuning), blanched and drained
  • 6 Fish balls
  • Handful of Bean sprouts (Tauge), tailed, if desired
  • Salt to taste
  • Home made Thai Red Chilli Paste Ingredients(Makes 1 cup):
  • 10 large dried Chillies (Cili Kering) - softened in hot water, drain, then finely chopped
  • 2 red Bird's eye chilli (Cili Padi) - add more if you like it spicy
  • 2 cm Galangal (Lengkuas or Blue ginger)
  • 5 Garlic cloves
  • 2 teaspoons Thai Shrimp paste or roasted Shrimp paste (Belacan)
  • 1 Lemongrass (Serai)
  • 1 teaspoon Cumin powder
  • 2 teaspoons Coriander powder
  • ½ teaspoon Black peppercorns (or powder)
  • ½ teaspoon Salt
  • 2 cm strip of Kaffir lime (Makrut, Limau Purut)
  • 6 Coriander roots, washed, finely chopped
  • 4 Shallots (Red Onion)
  • Garnishing Ingredients:
  • Crisp-fried Shallots (Bawang Goreng)
  • 2-3 Red chillies, seeded and sliced, (Optional)
  • 2 Green chillies, seeded and sliced, (Optional)
  • 2-3 Spring onion (Scallions), diagonally sliced
  • Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped
Method
  1. Heat oil in a pan and sauté garlic, shallots and sliced ginger
  2. Add in dried chilli paste and Thai roasted chilli paste. Mix well and fry for 1 minute
  3. Add in prawns, squid and fish balls and stir-fry them
  4. Add in chicken stock, tomato ketchup, egg noodle, shredded cabbage, and Chinese flowering cabbage (Choi-Sum or Sawi Bunga)
  5. Mix well and season with sugar and salt, to taste
  6. Add in tofu, coriander leaves, and bean sprouts, and simmer. Break in eggs to thicken sauce
  7. Garnish as desired with crisp-fried shallots, red and green Chillies, spring onions and coriander leaves. Serve immediately
  1. Home made Thai Red Chilli Paste:
  2. Place all ingredients in a blender and blend to a smooth paste

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