Spicy Malay Noodles is a delicious one pot meal representing the multi-cultural cuisines of Malaysia. The key to this dish lies in the special Malay Curry Powder, for which I have provided my own recipe. You can also use the Malay Curry Powder in many other dishes for a slightly different but wonderful flavor – such as any vegetable, tofu, chicken or seafood curries or in rice dishes as well.

Now my Spicy Malay Noodles can be made using chicken, meat, tofu, vegetables or any combination of these ingredients but I have decided to use shrimp in this particular recipe. But feel free to add whatever ingredients your family enjoys.


MALAY CURRY POWDER

Ingredients:

4-5 dried red chili peppers, to taste
1 stick of cinnamon (about 3” in length)
2-3 green cardamom seeds, gently crushed
1 star anise
2-3 cloves
4 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
½ tbsp black peppercorns
½ tbsp turmeric powder (haldi)

METHOD:

Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.

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SPICY MALAY NOODLES WITH SHRIMP

Ingredients:

8-10 ounces, Asian egg noodles (thin variety)
1 lb medium shrimp, peeled & de-veined
2 cups vegetables, (I used baby corn, carrots, snow peas & mushrooms)
1 medium onion, thinly sliced
2-3 garlic cloves, peeled & finely minced
1½” piece of ginger, peeled & finely minced
2 small green Thai chilies, slit in half lengthwise (to taste)
2-3 tbsp Malay Curry Powder
1-2 tsp red chili powder, to taste
salt & pepper, to taste
2 tbsp soy sauce
1½ cups good quality coconut milk
2+ tbsp oil (peanut, vegetable or canola)
freshly chopped chives (or cilantro leaves) for garnish

METHOD:

First, trim and prepare all the vegetables accordingly. Set aside until needed.

Next, cook the noodles according to the package instructions. The noodles should be just “al dente”, do not over cook. Drain well & set aside until needed. It’s best to cook the noodles just before use.

In a large wok or deep skillet on high heat, add 1 tbsp of the oil. When hot, add the shrimp. Toss the shrimp quickly to cook and when they just turn opaque, remove them from the pan. Now, add the vegetables and do the same – stir fry for just 2 minutes and then remove from the heat. Set the shrimp & vegetables aside until needed.

Now to the same wok, add another tbsp of oil if needed. Then add the onion along with the garlic, ginger & green chilies. and stir fry until just browned. Next add the Malay Curry Powder, salt & pepper. Let cook for a few minutes and then add the soy sauce & coconut milk. Now reduce the heat and let cook for 2-3 minutes before add the noodles to the wok. Stir and add the shrimp & vegetables back to the wok. You can adjust the consistency of this dish by adding a little more coconut milk is desired. Mix well to combine all of the ingredients & transfer to a large serving bowl. Garnish with the chives and serve hot.


VARIATIONS:

Feel free to add your favorite vegetables to the recipe such as green peas, carrots, bell peppers, green beans, broccoli or cauliflower florets, sugar snap peas, zucchini, edamame/soybeans, spinach, cherry/grape tomatoes….



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