Spicy and simply devilish, a kick start on Malay cuisine. Remember to set water at the side 'cause you're on fire!!!
INGREDIENTS (for 4 servings):
- 1 (12 ounce) package uncooked egg noodles
- 3 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 1/2 bunch fresh spinach, stems removed, chopped
- 1/4 cup chile paste
- 3 tablespoons ketchup
- 1 egg
- 1/2 teaspoon white sugar
- 1/4 cup water
- salt and pepper to taste
- 1/2 cup fresh bean sprouts
- 1/2 cup green peas
PREPARATION:
Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.