My favourite dish in the world is Char Kway Teo which I can eat for breakfast, lunch and dinner. No matter how many different dishes I have and like, I always come back to this dish – it is like a comfort food for me. Since my arrival in Toronto, I have been trying to find a good Malaysian Restaurant but as has been evident from my previous searces, there is a major dearth of authentic asian restaurants which serve street food or even some authentic tasting asian food.
There is Restoran Malaysian very close to my house which is a pretty decent restaurant – spacious, tasty food, good ambience and friendly staff but their Char Kway Teo is not upto the mark. Their Nasi Goreng is pretty good and fried rice is good. For some reason, people here equate asian food to be sweet! Otherwise, I cannot understand why the dishes all have a sweetish taste rather than spicy!!!!!!!!
Recently, me and S have been trying to empty the cupboards of the food that we hoard! Dry noodles, rice paper rolls, cous cous, cracked wheat, semolina, maggi noodles, vermicelli etc are just a few of them apart from the spices and masala mixes! So that day was the day the egg noodles was chosen to be cooked but as usual I did want it tasty and spicy! So did all the preparations – cut onions, garlic, ginger etc along with mushrooms, cooked an egg, stir fried all together, added the noodles, then the sauces and voila – a masterpiece was created!
1 medium sized onions – sliced thinly
2-3 garlic cloves chopped fine
2-3 chillies chopped fine
1/2 an inch ginger chopped fine
1 cup mushrooms sliced
1 cup carrots and peas mix (I used frozen)
2 tsp sesame oil
fried tofu (optional)
salt to taste
aji -no- moto(Optional)
soy sauce to taste
fish sauce to taste
sriracha chilli sauce
plain vinegar or rice vinegar to taste
To garnish and serve
few slices cucumber
few slices tomato
a slice of lemon
coriander for garnish
finely chopped chillies (optional)
Take a wok and heat the sesame oil in it. Now add the garlic and ginger and stir fry for a few seconds. Then add the chillies and onions and fry till the onions are lightly browned. Then add the mushrooms, a bit of salt and cook them. Once they are done, move them to one side of the wok and crack the 2 eggs in it. Fry it and keep it aside. Then add the cup of peas and carrotsto the wok and fry for a few minutes. Then add the tofu and fry again.
While the vegetables are cooking, you need to cook the egg noodles in boiling water until al dente. Once they are done, drain them and run cold water to stop the cooking. Then add these noodles to the wok and mix well. Now add the fried egg back to the wok. Add the MSG, more salt if needed, sriracha chilli sauce and mix the noodles till evenly coated. Then add the fish sauce, vinegar and soy sauce and mix the noodles well.
Now take a plate and place the noodles on it. Then garnish it with the chopped chillies and coriander. Serve with a few slices of cucumber, tomatoes and a lemon slice next to it!
Note: I enjoy my noodles very spicy and soury – thats why I add the fish sauce and vinegar but you can skip the vinegar.