Fried Crispy Noodles

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food

Fried Crispy Noodles


2 pcs wonton noodles

4 stalk baby choysum (rinsed and sectioned)

12 pcs medium-sized prawn (shelled and deveined with the tail intact)

70g squids (cut into pieces)

100g lean meat (sliced)

50g pig’s liver (sliced)

500ml water mixed with 1 tbsp concentrated chicken stock

½ tbsp chopped garlic


½ tbsp light soy sauce

½ tsp ground white pepper

Pinch of salt


2 tbsp corn flour mixed with 3 tbsp water

Pickled Green Chili:

6 green chilies (cut into rings, blanched and drained)

4 tbsp sugar

3 tbsp vinegar

Preparation Instructions:

  1. Pickled Green Chilli: Mix all ingredients until well combined, and marinate until the next day.
  2. Loosen wonton noodles and deep-fry in hot oil. Remove and place on a serving plate.
  3. Heat up 3 tbsp of oil, stir-fry chopped garlic until fragrant. Add prawns, squids and lean meat, stir-fry well.
  4. Add stock and seasonings, bring to a boil. Add baby choysum and pig’s liver, bring to a boil. Lastly, thicken the gravy with corn flour solution. Turn off the heat.
  5. Immediately pour the gravy onto the noodles, serve with Pickled Green Chili.

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