How to Build a Better Bowl of Noodles

The Cooking Light guide to transforming plain noodles into exciting, festive one-dish feasts

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Malaysia: Spicy Stir-Fried Noodles
Randy Mayor

Malaysia: Spicy Stir-Fried Noodles

The Noodle: Malaysian food is a melting pot of flavors and traditions. Here Chinese lo mein egg noodles star in this spicy stir-fry. Their dramatic length and chunky texture make them perfect for the thick sauce.

The Sauce: Blazing chile paste and sweet bean sauce, a salty-sugary brew of fermented soybeans, mix to render incomparable flavor. The latter is usually available at Asian markets; try hoisin sauce or kecap manis if you can’t find it.

The Extras: Sautéed baby bok choy adds a slight crunch, and its little green leaves perk up the color of this bowl. Drain extra-firm tofu, cut it into chunks, and toss with the noodles to boost protein and cut the heat.

View Recipe: Spicy Malaysian-Style Stir-Fried Noodles


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