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Poodle Doodle (Malaysian Noodle Stir-Fry)

Poodle Doodle (Malaysian Noodle Stir-Fry) created by RonaNZ

My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle’s …. well, you get the drift. I started making this with a Kwan Du recipe, but don’t think I ever really followed the recipe very closely. We love lots of vegies in our stirfries – feel free to use your favourites. Reheats well in the wok or microwave.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
  • Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
  • Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
  • Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
  • Add noodles and vegetables to wok, stirring to combine.
  • Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.
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RECIPE MADE WITH LOVE BY

@Heydarl
Contributor
@Heydarl
Contributor
"My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle’s …. well, you get the drift. I started making this with a Kwan Du recipe, but don’t think I ever really followed the recipe very closely. We love lots of vegies in our stirfries – feel free to use your favourites. Reheats well in the wok or microwave."
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  1. RonaNZ
    Poodle Doodle (Malaysian Noodle Stir-Fry) Created by RonaNZ
    Reply
  2. RonaNZ
    I didn't have time to look for the "poodle doodle" sausage so I may have been missing an essential flavour for this dish but it was so tasty anyway. A nice mix of sweet, salty, hot spicy and aromatic from the ginger. I used all the veg listed plus choko and mushroom. Made for "Add More Veggies" challenge, ZWT4.
    Reply
  3. Heydarl
    My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle’s …. well, you get the drift. I started making this with a Kwan Du recipe, but don’t think I ever really followed the recipe very closely. We love lots of vegies in our stirfries – feel free to use your favourites. Reheats well in the wok or microwave.
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