Poodle Doodle Malaysian Noodle Stir Fry
Embark on a culinary adventure with Poodle Doodle Malaysian Noodle Stir Fry, a vibrant fusion of bold flavors and fresh ingredients inspired by Southeast Asian cuisine. This quick and satisfying dish combines tender rice noodles with juicy slices of chicken, succulent shrimp, and a medley of crisp vegetables like bok choy, red bell pepper, and carrot. Tossed in a luscious stir fry sauce made with soy sauce, oyster sauce, sambal oelek, and lime juice, every bite bursts with sweet, tangy, and spicy notes. Topped with fragrant cilantro, crunchy peanuts, and green onions, this stir fry is a feast for the senses. Ready in just 35 minutes, it’s perfect for weekday dinners or when you’re craving a taste of Malaysia at home!
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Recipe Information
Ingredients
- 300 grams Rice noodles
- 200 grams Chicken breast (sliced thinly)
- 150 grams Shrimp (peeled and deveined)
- 2 cups Bok choy (chopped)
- 1 medium Red bell pepper (sliced thinly)
- 1 medium Carrot (julienned)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sambal oelek (chili paste)
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 2 large Eggs (whisked)
- 2 stalks Green onions (chopped)
- 2 tablespoons Cilantro (for garnish)
- 2 tablespoons Crushed peanuts (optional garnish)
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sambal oelek, brown sugar, and lime juice to create the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and shrimp, cooking until the chicken is no longer pink and the shrimp turn opaque, about 3-4 minutes. Remove and set aside.
Add the remaining tablespoon of oil to the wok. Sauté minced garlic and grated ginger until fragrant, about 30 seconds.
Push the garlic and ginger to one side, and pour the whisked eggs into the empty space. Scramble the eggs until just set, then mix them with the garlic and ginger.
Add bok choy, red bell pepper, and carrots to the wok. Stir fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken and shrimp to the wok. Add the prepared rice noodles and pour the stir fry sauce over the top. Toss everything together to coat evenly with the sauce.
Cook for an additional 2-3 minutes, ensuring the noodles are heated through and the sauce is well distributed.
Remove from heat and garnish with chopped green onions, cilantro, and crushed peanuts if desired.
Serve immediately and enjoy your Poodle Doodle Malaysian Noodle Stir Fry!
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
