Authentic Sarawak Style Tomato Sauce Noodles Recipe

Authentic Sarawak Style Tomato Sauce Noodles Recipe

A loyal customer of ours has kindly shared their family recipe of Sarawakian style tomato sauce noodles. The tomato sauce is not the traditional thick base but a broth base. It's become a triple F (firm family favourite) and is too easy to make!

RECIPE

Ingredients:

  • Crispy (egg) noodles, rice noodles, or deep friend bihun (vermicelli) - see notes at end of recipe
  • Char sui (Chinese BBQ pork) sliced (from your favourite Chinese roast place or make it yourself with these sauces at home)
  • Chinese roast pork, cut into bite sized pieces
  • Choy sum or your preferred Chinese vegetable
  • Fish cake, cooked and sliced (buy from frozen food section of Asian supermarkets)
  • Prawns - use either cooked prawns or green prawns (cook the green prawns prior to adding to the other ingredients)

Sauce Ingredients:

Makes 4-5 servings.

  • 2 litres of chicken stock, made from 2 chicken carcasses (neck removed) - see steps below on how to make this super easy broth
  • 1 1/4 cup tomato sauce (we recommend Maggi of course!)
  • 3/4 teaspoon sweet soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons of light soy sauce
  • 1/4 teaspoon sesame oil
  • 3 tablespoons tapioca starch, mixed with 2 tablespoons of water for thickening

Method:

  1. Clean and cut off neck from chicken carcasses. Place in pot of boiling water with salt and bring to boil, then simmer for 20 mins. Set chicken stock aside. Measure 2 litres and put in a saucepan.
  2.  Add remaining sauces (tomato, sweet soy, oyster, light soy, sesame oil) to the saucepan and bring to boil.
  3. Whilst stirring the sauce, add tapioca starch mix in a slow stream to thicken the sauce.
  4. Prepare the noodles in a bowl, topped with char sui (BBQ pork), roast pork, choy sum, fish cakes and prawns. Pour sauce over (see video at the end of this article). Add fried shallots if desired as a garnish and to give an extra texture. 
  5. Enjoy!

Notes:

  • If using fresh egg noodles, separate/loosen the noodles and deep fry until brown and crispy.
  • If using rice noodles, separate/loosen the noodles and fry with soya sauce.

           

👉 Make this super yummy Sarawakian dish with your favourite noodles. Here we've used crispy egg noodles and also with kway teow (hor fun). Enjoy!

 

----------------------------------------------------------------------------------------------------------

Other great articles:

Leave a comment

Please note: comments must be approved before they are published.