Recipe by Daydream
Exotic, tropical, cosmopolitan Broome, an old pearling town in Western Australia, is a popular holiday destination. On market day, stall vendors whip up a wonderfully tempting array of dishes. This is one.
Top Review by Chef floWer
Very pretty dish with nice flavours. I used all the ingredients (no substitutes) and followed your perfect directions. Next time I might use one tablespoon of sambal oelek as it didn't have the kick I was looking for. Thank you Daydream
- 1 lb hokkien noodles
- 3 tablespoons peanut oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2 teaspoons dried shrimp paste (trassi)
- 2 teaspoons sambal oelek
- 1 red bell pepper, sliced into julienne strips
- 8 ounces Chinese cabbage, thinly sliced
- 1 1⁄2 tablespoons Thai fish sauce
- 3 tablespoons ketjap manis (sweet Indonesian soy sauce)
- 1⁄4 cup tomato sauce or 1⁄4 cup catsup
- 1⁄2 cup chicken stock (or more/less as needed)
- 1⁄4 cup chopped peanuts
- cilantro leaf, chopped,to garnish
- lime wedge
Directions See How It's Made
- Prepare noodles as per instruction on the packet, then drain and set aside.
- Heat wok and add the oil.
- Stir-fry the onion and garlic for a couple of minutes, then add dried shrimp paste and sambal oelek and saute a further minute, or until fragrant.
- Add vegetables and toss quickly until cooked but still crunchy.
- Finally added prepared noodles with fish sauce, kecap manis and tomato sauce.
- Stir through until well flavored and heated through.
- Add chicken stock to moisten further if necessary.
- Serve garnished with peanuts and cilantro, and offer wedges of lime.