Mee Kicap Ipoh Recipe (Ipoh Style Soy Sauce Noodles)

Yellow noodles: These are fresh, chewy noodles commonly used in Asian cuisine.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans.

Dark soy sauce: Thicker and sweeter than regular soy sauce, it adds depth and color.

Oyster sauce: A savory sauce made from oyster extracts, adding a unique flavor.

Sesame oil: A fragrant oil made from sesame seeds, used for its nutty flavor.

Garlic: Adds a pungent and aromatic flavor to the dish.

Bean sprouts: Crunchy and fresh, they add texture to the noodles.

Spring onions: Chopped and used as a garnish, adding a mild onion flavor.

When preparing yellow noodles, ensure they are not overcooked to maintain their chewy texture. After boiling, immediately rinse them under cold water to stop the cooking process. This helps prevent the noodles from becoming mushy when stir-frying.

• yellow noodles - Substitute with rice noodles: Rice noodles have a similar texture and can absorb the flavors of the sauces well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• dark soy sauce - Substitute with mushroom soy sauce: Mushroom soy sauce provides a similar depth of flavor and color.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, though it is slightly thicker.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the richness of sesame oil.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor.

• spring onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled noodles into an airtight container. Make sure the container is clean and dry to maintain the freshness of the noodles.
• If you plan to store the noodles for more than a day, consider dividing them into individual portions. This makes reheating easier and ensures even distribution of the sauce.
• Label the container with the date of preparation. This helps you keep track of how long the noodles have been stored.
• For freezing, place the noodles in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• When ready to reheat, thaw the frozen noodles in the refrigerator overnight. This ensures even thawing and prevents the noodles from becoming mushy.
• Reheat the noodles in a wok or pan over medium heat. Add a splash of water or broth to help loosen the noodles and prevent them from drying out.
• Stir-fry until the noodles are heated through, and the sauce is well-distributed. Add fresh bean sprouts and spring onions if desired to refresh the dish.
• Enjoy your reheated Mee Kicap Ipoh as if it were freshly made!

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of sesame oil or vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Mee Kicap Ipoh.
  4. Stir-fry for 3-5 minutes until the noodles are heated through, ensuring they do not stick to the pan.
  5. If the noodles seem dry, add a splash of water or soy sauce to moisten them.

• Microwave Method:

  1. Place the leftover Mee Kicap Ipoh in a microwave-safe dish.
  2. Add a tablespoon of water or broth to keep the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mee Kicap Ipoh in an oven-safe dish.
  3. Add a splash of water or broth to prevent the noodles from drying out.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Bake for 10-15 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the leftover Mee Kicap Ipoh in a heatproof dish.
  3. Steam over boiling water for about 5-7 minutes until the noodles are heated through.
  4. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Mee Kicap Ipoh in an air fryer-safe dish.
  3. Add a small amount of water or broth to keep the noodles from drying out.
  4. Heat for 5-7 minutes, stirring halfway through to ensure even heating.

• Pot: Used to boil the yellow noodles.

• Wok: Essential for stir-frying and mixing the noodles with the sauces and other ingredients.

• Strainer: Helps to drain the boiled noodles.

• Spatula: Useful for stirring and tossing the noodles in the wok.

• Knife: Necessary for mincing the garlic and chopping the spring onions.

• Cutting board: Provides a surface for chopping the garlic and spring onions.

• Measuring spoons: Ensures accurate measurement of the soy sauce, dark soy sauce, oyster sauce, and sesame oil.

• Mixing bowl: Can be used to hold the drained noodles before adding them to the wok.

Pre-boil noodles: Boil the yellow noodles in advance and store them in the fridge. This saves time when you start cooking.

Prep ingredients: Mince the garlic and chop the spring onions ahead of time. Store them in airtight containers.

Use one pot: Cook the bean sprouts in the same pot as the noodles to reduce cleanup time.

Measure sauces: Pre-measure the soy sauce, dark soy sauce, and oyster sauce into a small bowl for quick addition.

Quick stir-fry: Keep the heat at medium-high to quickly sauté the garlic and mix the sauces.