Cross Country Fried Rice Noodles

Have you ever gone to various restaurants, look at what they have in their menu and wondered if those items indeed exist in their own country? For example, I have seen "Malaysian Fried Noodles" and "Singapore Fried Noodles" in menus.. but none of the Singaporeans or Malaysians I spoke to say they exist in their respective countries.

Besides, I don't recall any other fried noodles named by their respective noodles.. How about a Taiwan Style? or Korean Fried Noodles? Or Japanese Fried Soba? mmm..strange.

Wait, I suppose we can call a roast English Roast? Or Spanish Paella.

Perhaps not that strange afterall.

I was curious though and recall asking a chinese takeaway place what's the difference between Malaysian and Singapore Fried noodles. His reply was that Malaysian Fried noodles has turmeric, and Singapore style fried noodles has curry powder it it.

Oh alright then. Since we are a household of BOTH Singaporean AND Malaysian, I shall use both spices in my fried noodles.

and call them Cross Country Noodles!

The truth is, I was trying to avoid using sauces and I have to be creative in using spices instead. I was actually quite surprised by the results. I prefer this version than using sauces I think. The turmeric and curry powder does lift the flavour of bland rice noodles. It also went very well with squid and a little pork mince.

Cross Country Fried Rice Noodles  
200 grams of rice noodles soaked in hot water and drained
100 grams pork mince
300 grams of squid sliced
1 onion sliced
3 chilli padi sliced
1 tablespoon of garlic
2 tablespoon of cumin
1 tablespoon of turmeric
1 tsp of hot curry powder
4-5 cups of sliced cabbage
1 carrot shredded
sesame oil

Fry onions, garlic and chilli till nice and fragrant. Add pork mince and fry till cooked. Add in squid. Toss through spices and all veges. Cook for 2-3 minutes. Toss through noodles. Add some water if needed. Season with salt and pepper. Drizzle some sesame oil. Serve hot.