Malaysian Stir-Fried Yellow Noodles with Shrimp and Egg

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A beloved Malaysian street food, these smoky stir-fried yellow noodles are tossed in a sweet-savory-spicy sauce with shrimp, chicken, and crisp bean sprouts. The dish gets its signature depth from kecap manis, sambal, and a screaming-hot wok sear.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 12 gSugar
• 28 gProtein
• 980 mgSodium
• 480 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sauce

• 3 tbsp sweet soy sauce (kecap manis)
• 2 tbsp tomato ketchup
• 1 tbsp regular soy sauce
• 1 tbsp sambal oelek (chili paste)
• 1 tsp palm sugar, grated

For the noodles

• 1 lb (450 g) fresh yellow wheat noodles
• 8 oz (225 g) medium shrimp, peeled and deveined
• 6 oz (170 g) boneless chicken thigh, thinly sliced
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 3 shallots, thinly sliced
• 2 large eggs, lightly beaten
• 2 cups fresh bean sprouts, rinsed
• 1 cup Chinese cabbage, shredded
• 2 green onions, sliced into 1-inch pieces

For serving

• 1 lime, cut into wedges
• 3 tbsp crispy fried shallots
• 2 tbsp chopped cilantro

Directions

1. Whisk the kecap manis, ketchup, regular soy sauce, sambal oelek, and palm sugar in a small bowl until smooth; set the sauce aside.
2. Bring a large pot of water to a rolling boil. Add the fresh noodles and blanch for 60 seconds, then drain immediately and toss with 1 tsp of oil to prevent clumping.
3. Heat 1 tablespoon of oil in a wok over high heat until just smoking. Add the shrimp and chicken and stir-fry for 2 to 3 minutes until just opaque and cooked through. Transfer to a plate.
4. Add the remaining 2 tablespoons of oil to the wok. Sauté the garlic and shallots for about 30 seconds until fragrant and just turning golden.
5. Push the aromatics to one side of the wok and pour in the beaten eggs. Let them set for 15 seconds, then scramble quickly and mix with the aromatics.
6. Add the drained noodles and pour the prepared sauce over them. Toss vigorously with two spatulas for 2 to 3 minutes, allowing the noodles to char slightly and absorb the sauce.
7. Return the shrimp and chicken to the wok along with the bean sprouts, cabbage, and green onions. Toss for another minute until the vegetables are just wilted but still crisp.
8. Pile the noodles onto plates, squeeze fresh lime over the top, and garnish generously with crispy fried shallots and cilantro. Serve immediately while hot.

Cook’s Notes

• Use a carbon-steel wok over the highest possible heat to achieve authentic smoky 'wok hei' flavor.
• Do not overcook the noodles during blanching; they will continue to cook in the wok, so they should still be firm when drained.
• For a vegetarian version, swap the shrimp and chicken for firm tofu cubes and add an extra handful of vegetables.
• Adjust the sambal quantity up or down depending on how spicy you like the dish; Malaysian versions range from mild to fiery.
• If fresh yellow noodles are unavailable, substitute with 12 oz of dried thick egg noodles cooked 1 minute less than package directions.

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