From golden nests of dried noodles to the thick Shanghai variety, egg noodles work hard in dishes across Asia. Fresh hokkien noodles, as the name implies, were invented by the Hokkien Chinese and were swiftly adopted by Malaysia where they’re often used in hawker-style dishes. They’re sold cooked and oiled, either fresh or in vacuum packs. Shanghai noodles are a close cousin to this variety and are generally sold in an uncooked state. They’re famously used in zha jiang mian, noodles topped with a pork and brown bean sauce, which loosely resembles that other popular meat and noodle dish, spaghetti bolognese. Fresh and dried egg noodles are eaten for breakfast, lunch and dinner, dropped into soups or, as here, stir-fried in a take on the Indonesian rice classic, nasi goreng.
Search for similar recipes...