photo by izumiflowers
I just had to cancel a trip to Malaysia. While I can't say I am going to miss the unbelievably long plane ride, I will most definitely miss the street food. Street food is built into the fabric of life in Singapore and Malaysia, so the choices and quality are astounding. If America could convince all those folks parading through drive-throughs to get out of the car and eat at a trailer, I'm sure the results would be just as amazing.
There are simply too many varieties and tactics in Malaysia to narrow the focus on one dish, but noodles rarely disappoint. There are plenty of Thai and Chinese influenced noodle bowls to mix with the local favorites.
This is a very simple recipe that finds its depth in two ingredients - the sausage and the noodles. If at all possible I use fresh made egg noodles. You can buy fresh pasta, but its remarkably easy to make and the little machine is great fun to use.
The sausage is trickier - choose wisely. I am lucky enough to have access to some truly fantastic sausage from Whole Foods and some stunning smoked sausage from a few of the BBQ joints nearby. Either works well, but the preparation changes based on the sausage content.
Hakka Noodles
Handful of bean sprouts
Handful of fresh egg noodles
1 pork sausage, casing removed and diced
1 tsp soy sauce
1 tsp fish sauce
1/4 cup chicken stock
Directions
- Bring the stock to a boil and let simmer.Boil water for the noodles.
- Blanch the bean sprouts, then add some salt.
- Prepare noodles.
- Cook the pork, dicing as it cooks.
- Add soy and fish sauces to the bean sprouts, put noodles on top and pork on top of the noodles.
- Serve warm broth on the side.