WOK-FRIED SPAGHETTI WITH KALE AND SAMBAL

Malaysian-Wok Fried Spaghetti with Kale and Sambal. Photo: Penny De La Santos

Serves 4

4 tbsp canola or peanut oil
6 garlic cloves, minced
2 large shallots, thinly sliced
2 tbsp sambal ulek (or cili boh)
1/4 cabbage, finely chopped
2 cups kale, chopped
225g fried tofu, thinly sliced
450g spaghetti, cooked al dente
2 tbsp soy sauce
4 tbsp sweet soy sauce
2 large eggs, beaten

To cook

Heat a wok or a large deep skillet over medium heat for 40 seconds. Add the oil around the perimetre of the wok so that it coats the sides and bottom. When the surface shimmers slightly, add the garlic and shallots and fry until golden and fragrant, about 2 minutes.

Add the sambal ulek and fry for another 30 seconds until the mixture is fragrant and the oil appears on the surface. Add cabbage, kale and tofu, and fry for 1 minute until the vegetables are slightly wilted.

Now add the cooked spaghetti and toss well to combine with the vegetables; stir-fry for 3 minutes. Add the soy sauce and sweet soy sauce and continue to mix well.

Now push the noodles to one side of the pan, add the beaten eggs to create a thin layer and immediately bring the noodles over the egg. Do not stir or mix at this point, allow the egg underneath to set and cook for at least 30 seconds undisturbed.

Raise the heat to medium high, then gently lift the noodles and stir-fry the mixture until the eggs are fully cooked, about 2 minutes. The noodles will no longer appear wet from the eggs when cooked. Continue to stir-fry for 1 to 2 minutes, then taste, and adjust with sweet soy sauce if needed. Remove from the heat. Serve immediately.

source:http://www.star2.com/food/recipes/2017/03/22/3-recipes-from-the-malaysian-kitchen/#f8pSwWcp8cXWSGwf.99