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Malay Style Fried Noodles

A favorite amongst locals in Malaysia - A spicy, tangy noodle dish complemented by the sweet taste of shrimp and cabbage and cooled with a cucumber topping. Perfect for lunch or dinner.


  • 1 ½ to 2 lbs yellow noodles (or 3/4 pack spaghetti noodles - cooked, rinsed with cold water and drained)
  • 1 cup shrimp - peeled, washed/rinsed with salt (or chicken, beef, pork - sliced thinly)
  • 2 cups cabbage - sliced thinly ( or beansprouts if available)
  • 1 bunch green onion - cut into cm length
  • 3 cloves garlic-chopped
  • 0.5 medium onion-chopped
  • 2 tsp soy sauce
  • 3 eggs
  • pinch of salt
  • 2 tsp crushed pepper (optional)
  • 2 tbsp oil
  • 1 lime (juice for garnishing)
  • Lettuce, Cucumber - Sliced thinly for garnishing


  1. Fry garlic and onion in oil until slightly browned.
  2. Add crushed peppers and fry until fragrant.
  3. Add meat and fry until meat is cooked.
  4. Set meat aside.
  5. Add eggs to oil and fry until no longer runny.
  6. Turn heat down and add noodles and meat that was set aside.
  7. Stir until well mixed.
  8. Add beansprouts and green onions underneath noodle mixture.
  9. Let sit for 2-3 minutes allowing noodles to cover vegetables below.
  10. Stir noodles and vegetables until well mixed and vegetables look heated through.
  11. Add soy sauce and salt to taste.
  12. Add juice of lime just before serving.
  13. Use cucumber/lettuce for garnishing.


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