The world is the same wherever you go, after a busy day the last thing you want is to get stuck at the fireplace. Something fast and easy, yet tasty, is all your body needs. A thousand variations of what we know as Chinese instant noodles are cooked on a daily base in South-East Asia.
The Monsopiad cultural village crew from Kota Kinabalu, Shaba, between guiding a group of tourists and performing a traditional dance for the show had little time to wasted in cooking. Plus, during the period we stayed there the kitchen was still in renovation. So oftentimes we ate wet fried noodles.
INGREDIENTS (2 serves):
1 onion
3 garlic cloves, crushed
2 eggs
¼ cabbage, chopped
1 spoon of oyster sauce
½ L of cold water
3 spoons of soy sauce
200 g of noodles
Pepper, glutamate and sugar just enough
DIRECTIONS:
Stir-fry onion and garlic. When they start to get yellow add the eggs, mixing so to avoid them to stick on the pen. Add the cabbage and pour the oyster sauce. Let it fry for a few minutes, then add the water. Sprinkle with soy sauce and then add the noodles. Let it cook till the liquid, evaporating, becomes a dense sauce. Flavor with pepper, glutamate and sugar.
We didn’t have it, but 1 carrot should be there as well. If you want to make it special add small prawns.
TIPS TO OTHER LONGITUDES: Sodium glutamate is widely used in east and south-east Asia. It’s added as flavor enhancer and it’s a main ingredient of stock cubes. Some claim it’s unhealthy, some say is not. Up to you to choose.
