Perak MFF- Sitiawan Fuzhou Egg Noodles

My kind of dish, I have to try!
That's what I thought when I saw Ivy from Simple Beautiful and Healthy Living posted this dish
I was really sure my family will enjoy this dish, but I wasn't too sure if they would like the noodle and I wasn't too sure either if I could make it successfully LOL
Hence I decided to just make half recipe
Boy I was wrong, DH and the kids enjoyed this dish so much as much as I did :)
The noodles were springy the kids called it tasty chewy noodles LOL I guess it's a little chewy cos some of the pancakes were a little too thick :)

Don't ask me what the weird panda doing there, it's Ian's request to put that as the prop of the day LOL

What you need: (half recipe)

For egg noodles batter:
250g tapioca flour
95g plain flour
355ml water
1 egg
***if you do not wish to use egg, add 40ml water. Ivy mentioned that addition of 1 egg can give more springy noodles, so I used 2 eggs and 315ml water

Method:

1. Put all ingredients into a bowl, stir til smooth
2. Heat 1 tbsp oil in a non stick pan (I used kitchen roll, dipped in oil and just wiped the pan with it)
3. Pour 1 ladle of batter into the wok and fry until both sides are cooked. Repeat the whole process for the remaining batter
4. Roll the pancake individually and use scissors to cut it.  Place the freshly cut egg noodles into a serving bowl and add your choice of soup into it

Note:
The balance of egg noodles can be stored in the fridge or frozen for future use.  However, for refrigerated egg noodles, you need to add it into the soup to be cooked for a while before serving

Looks like popaddum huh? Soft poppadum LOL

Roll and cut

 

I cooked the soup following Ivy's recipe, too. However, you may use any soup of your preference

What you need for the soup:

prawns - deshelled and marinade with salt
fishballs
cut shitake mushrooms
sliced chicken meat - marinade with sesame oil and light soya sauce (the marinade is my addition)
bokchoy, cut
ikan bilis (anchovies) stock
some chopped garlic
cooking oil, salt (I used garlic salt), pepper
Ivy used shredded black fungus, also light soya sauce for the seasoning, but I omitted

Method:

Heat oil in a wok or pot and saute garlic until fragrant.  Add all the ingredients except fish balls and vegetables.  Stir fry until aromatic and add anchovies stock
Cover and bring it to a boil
Add fish balls and vegetables and cook until vegetables and fish balls are cooked
Add seasonings and ladle the soup into a serving bowl filled with freshly cut egg noodles

 

 

So good to know I can make homemade noodles even though I do not own noodle maker :)

The next time I make this noodle I will use 1 egg and see what's the difference in texture

 

 

I'm submitting this post to Malaysian Food Fest (Perak) hosted by WendyinKK from Table for 2 or more

 

I'm also submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post