Noodles with Sambal Chili Paste
Noodles with Sambal Chili Paste
Ingredients
For the Sambal Chili Paste
- 10 dried red chilies, soaked in hot water for 15 minutes, deseeded if less heat is desired
- 4 shallots, peeled
- 3 garlic cloves, peeled
- 2 fresh red chilies, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 1/2 teaspoon shrimp paste (belacan), toasted lightly in a dry pan for 1 minute
- 1/4 cup vegetable oil
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1 teaspoon palm sugar, or brown sugar
- 1/2 teaspoon salt, or to taste
For the Noodles
- 1 pound egg noodles, fresh or dried, cooked according to package instructions
- 2 tablespoons vegetable oil
- 1/2 pound chicken breast, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
- 4 cups bok choy, chopped
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 lime, cut into wedges, for serving
- 2 tablespoons fried shallots, for garnish
Instructions
- 1
Prepare the Sambal Chili Paste: Drain the soaked dried red chilies. In a food processor or with a mortar and pestle, combine the drained dried chilies, shallots, garlic, fresh red chilies, ginger, and toasted shrimp paste. Process until a smooth paste forms, adding a tablespoon of water if needed to aid blending.
⏱️ 10 min
- 2
Heat 1/4 cup vegetable oil in a wok or large skillet over medium heat. Add the prepared sambal paste and fry for 8-10 minutes, stirring frequently, until fragrant and the oil separates from the paste. Add the strained tamarind paste, palm sugar, and salt. Stir well and cook for another 2-3 minutes. Remove from heat and set aside.
⏱️ 10 min
- 3
Cook the noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Toss with a teaspoon of oil and set aside.
⏱️ 5 min
- 4
Heat 2 tablespoons vegetable oil in the wok or a large skillet over high heat. Add the sliced chicken breast and stir-fry for 2-3 minutes until cooked through. Add the shrimp and stir-fry for another 2 minutes until they turn pink.
⏱️ 5 min
- 5
Add the bok choy and bean sprouts to the wok. Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp.
⏱️ 2 min
- 6
Add the cooked noodles to the wok. Add 2-3 tablespoons of the prepared sambal chili paste (adjust to your spice preference), soy sauce, and fish sauce. Toss everything together vigorously for 2-3 minutes until the noodles are well coated and heated through.
⏱️ 3 min
- 7
Serve the noodles immediately, garnished with fried shallots and lime wedges on the side.
Kitchen Tools
Nutrition Facts (per serving)
Noodles with Sambal Chili Paste
For the Sambal Chili Paste
- 10 dried red chilies, soaked in hot water for 15 minutes, deseeded if less heat is desired
- 4 shallots, peeled
- 3 garlic cloves, peeled
- 2 fresh red chilies, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 1/2 teaspoon shrimp paste (belacan), toasted lightly in a dry pan for 1 minute
- 1/4 cup vegetable oil
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1 teaspoon palm sugar, or brown sugar
- 1/2 teaspoon salt, or to taste
For the Noodles
- 1 pound egg noodles, fresh or dried, cooked according to package instructions
- 2 tablespoons vegetable oil
- 1/2 pound chicken breast, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
- 4 cups bok choy, chopped
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 lime, cut into wedges, for serving
- 2 tablespoons fried shallots, for garnish
Instructions
- 1
Prepare the Sambal Chili Paste: Drain the soaked dried red chilies. In a food processor or with a mortar and pestle, combine the drained dried chilies, shallots, garlic, fresh red chilies, ginger, and toasted shrimp paste. Process until a smooth paste forms, adding a tablespoon of water if needed to aid blending.
⏱️ 10 min - 2
Heat 1/4 cup vegetable oil in a wok or large skillet over medium heat. Add the prepared sambal paste and fry for 8-10 minutes, stirring frequently, until fragrant and the oil separates from the paste. Add the strained tamarind paste, palm sugar, and salt. Stir well and cook for another 2-3 minutes. Remove from heat and set aside.
⏱️ 10 min - 3
Cook the noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Toss with a teaspoon of oil and set aside.
⏱️ 5 min - 4
Heat 2 tablespoons vegetable oil in the wok or a large skillet over high heat. Add the sliced chicken breast and stir-fry for 2-3 minutes until cooked through. Add the shrimp and stir-fry for another 2 minutes until they turn pink.
⏱️ 5 min - 5
Add the bok choy and bean sprouts to the wok. Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp.
⏱️ 2 min - 6
Add the cooked noodles to the wok. Add 2-3 tablespoons of the prepared sambal chili paste (adjust to your spice preference), soy sauce, and fish sauce. Toss everything together vigorously for 2-3 minutes until the noodles are well coated and heated through.
⏱️ 3 min - 7
Serve the noodles immediately, garnished with fried shallots and lime wedges on the side.