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Poodle Doodle (Malaysian Noodle Stir-Fry)

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“My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle’s …. well, you get the drift. I started making this with a Kwan Du recipe, but don’t think I ever really followed the recipe very closely. We love lots of vegies in our stirfries – feel free to use your favourites. Reheats well in the wok or microwave.”

Ingredients Nutrition


  1. Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
  2. Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
  3. Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
  4. Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
  5. Add noodles and vegetables to wok, stirring to combine.
  6. Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.

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