Junda's kari mee

Instant noodles get the chef treatment, as Junda Khoo from Hojiak shares with us his Mamak-style wok-fried curry noodles – just a couple of twists add pops of flavour.

Credit: Katje Ford

• serves

  1-2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 packets curry flavoured instant noodles
• 3 tbsp vegetable oil
• ¼ onion, diced
• 120 g chicken breast, cut into strips
• 5 cloves garlic, smashed
• 4 birds eye chillies, chopped
• ½ tomato, sliced
• 2 eggs
• ½ bunch choy sum, chopped
• 1 tbsp liquid seasoning (see note)

Instructions

1. Bring a medium saucepan of water to the boil. Blanch the instant noodle cakes in boiling water for about 1 minute until half-cooked, then drain and rinse in cold water. Drain well and set aside.
   
2. Heat the oil in a wok or large frypan over high heat until it reaches smoking point.
   
3. Add the chicken, chopped onions, garlic, chilli and sliced tomatoes. Stir-fry until the chicken is cooked through.
   
4. Crack the eggs into the pan and scramble them vigorously until they're fully cooked and firm. Then add choy sum and stir fry for 30 seconds.
   
5. Add the drained noodles, give it all a stir, then add one of the seasoning sachets (you won’t need the other sachet) mixing in well. Add the liquid seasoning and stir fry noodles until slightly charred.
   
6. Serve immediately with a wedge of lime.

Note:

• Liquid seasoning is a commonly used Malaysian ingredient and condiment. You can substitute it with a mixture of 2 parts soy sauce and 1 part Worchestershire sauce.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.