This delicious Malaysian Stir Fry Noodles is full of savory flavors from the hoisin, black bean and soy sauce! Easy to whip up for your dinner tonight!
Love noodle stir fry recipes? Try my Pancit Bihon (Filipino Stir Fry Noodles) or my Bolognese!
I’m a sucker for noodles and here’s a delicious noodle recipe that is savory sweet and super easy to make!
This is popular street food in Indonesia called Mee Goreng also known as Mie Goreng. It’s usually made with a variety of meat or seafood, but the key ingredients are bean sprouts, green onions, and eggs.
Tips & Variations:
- Noodle Type: Feel free to use any noodles you have available. Also, instant noodles work too!
- If you love spicy, add sriracha or chili to up the level of spicy.
- If you can’t find black bean sauce, use hoisin sauce.
- When choosing sauces from the Asian Market store, make sure to read the labels. Sometimes it says vegetarian friendly, but it contains seafood!
How to Make Malaysian Stir-fried Noodles:
Listed below are all the ingredients you will need:
For the Sauce:
- dark soy sauce
- black bean sauce
- hoisin sauce
- granulated sugar
For the Stir Fry:
- dried wide flat rice noodles
- vegetable oil
- tofu
- eggs
- bean sprouts
- red bell pepper
- bell pepper
- onions
- salt
- pepper
- green onions
- sesame oil
Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside:
In a small bowl, combine all the sauce ingredients and set aside.
In a large pan over medium heat, oil and allow it to heat up. Then add the tofu and fry until tofu is golden brown on all sides:
Push the tofu on the side and add the beaten egg and allow it to cook for 30 seconds before scrambling.
Toss in rice noodles, bean sprouts, red and yellow bell peppers:
Stir fry for 3 minutes on high heat and keep stirring, about 5 minutes.
Then pour in the sauce mixture and stir to coat the noodles and the vegetables evenly:
Season with salt and pepper to taste and garnish with green onions and drizzle with sesame oil and serve hot:
Frequently Asked Questions:
Light soy sauce adds saltiness to the dishes while dark soy sauce stains the noodles darker brown and has a more intense soy flavor.
There’s no best noodles for stir frying, it’s a personal choice. But soba noodles, Japanese udon noodles, egg noodles, rice noodles are perfect for stir frying, so pick your favorite.
Veggie Malaysian Stir Fry Noodles
Ingredients
Sauce:
- 3 tablespoons dark soy sauce
- 2 tablespoons black bean sauce
- 1 tablespoon hoisin sauce
- 1 ½ tablespoons granulated sugar
Malaysian Noodles:
- 12 oz package wide flat rice noodles dry
- 4 tablespoons vegetable oil
- 16 oz firm tofu cut into 1 inch cubes
- 3 eggs beaten
- 1 cup bean sprouts
- ¼ cup (2 oz) red bell pepper julienned
- ¼ cup (2 oz) yellow bell pepper julienned
- salt to taste
- pepper to taste
- 1 green onion sliced
- 1 teaspoon sesame oil
Instructions
- Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside.
- In a small bowl, combine all the sauce ingredients and set aside.
- In a large pan over medium heat, oil and allow it to heat up.
- Then add the tofu and fry until tofu is golden brown on all sides.
- Push the tofu on the side and add the beaten egg.
- Allow it to cook for 30 seconds before scrambling
- Toss in rice noodles, bean sprouts, red and yellow bell peppers.
- Stir fry for 3 minutes on high heat and keep stirring, about 5 minutes
- Pour in the sauce mixture and stir to coat the noodles and the vegetables evenly.
- Season with salt and pepper to taste.
- Garnish with green onions and drizzle with sesame oil and serve hot.
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