Chicken Kampua Noodles
Makan Tengah Hari • Malaysia
How to Make Chicken Kampua Noodles (Traditional & Healthy Version)
Chicken Kampua Noodles is a beloved Malaysian dish that showcases the multicultural tapestry of our culinary scene. Originating from the vibrant communities of Sarawak, this noodle dish has been adapted for health-conscious eaters, combining the springy texture of kampua noodles with lean chicken breast and a medley of fresh local vegetables. Kampua Mee, traditionally served dry, is known for its delicate yet savory flavors, complemented by aromatic shallot oil and light soy sauce. This healthy version of Chicken Kampua Noodles is perfect for lunch, providing a satisfying meal without excess calories or unhealthy fats. By incorporating authentic Malaysian ingredients such as daun bawang (spring onions) and bawang goreng (crispy fried shallots), this dish remains true to its roots while being lighter and more nutritious. The result is a bowlful of comfort, with familiar flavors that resonate deeply with Malaysians of all backgrounds. Whether you're looking for a taste of home or a healthy twist on a classic, Chicken Kampua Noodles is an excellent choice.
Bahan-bahan(untuk 1 medium bowl per serving (approx. 350g))
- 180g Kampua noodles (fresh or dried) (Mee Kampua)
- 150g Chicken breast, skinless (Ayam dada)
- 2 Shallots (Bawang merah kecil)
- 2 cloves Garlic (Bawang putih)
- 2 tbsp Light soy sauce (Kicap cair)
- 1 tbsp Oyster sauce (vegetarian if needed) (Sos tiram)
- 1/4 tsp White pepper (Lada putih)
- 2 stalks Spring onions (Daun bawang)
- 2 tbsp Crispy fried shallots (Bawang goreng)
- 1 tbsp Cooking oil (Minyak masak)
- 1 cup Bok choy or sawi (Local greens) - pilihan
Arahan
- 1
Bring a pot of water to boil. Add the kampua noodles and cook according to package instructions (usually 3-4 minutes) until al dente. Drain and rinse briefly with cold water to prevent sticking.
5 minutes
Toss noodles in a little oil to prevent clumping.
- 2
Heat 1/2 tbsp cooking oil in a small pan. Add sliced shallots and garlic. Sauté over low heat until golden brown and fragrant. Remove the shallots and garlic, reserving the aromatic oil.
5 minutes
Keep heat low to avoid burning the shallots.
- 3
Slice chicken breast thinly. In a separate pan, add remaining oil and stir-fry chicken with a pinch of white pepper for 3-4 minutes until just cooked. Set aside.
5 minutes
Do not overcook chicken for a tender texture.
- 4
Blanch bok choy or sawi in boiling water for 1 minute. Drain and set aside.
1 minute
Substitute with any local greens you prefer.
Kenapa hidangan ini sihat
By using lean chicken breast and a modest amount of oil, this version of Chicken Kampua Noodles reduces unnecessary fats and calories. The addition of local greens increases fiber and micronutrients, supporting better digestion and overall wellness. With a focus on fresh, minimally processed ingredients, this dish is a nutritious lunch option that aligns with a healthy lifestyle and Malaysia’s rich culinary traditions.
This Chicken Kampua Noodles recipe is a balanced meal, providing lean protein from chicken breast, complex carbohydrates from wheat noodles, and essential vitamins and minerals from fresh greens and aromatics. Using minimal oil and reducing sodium with light soy sauce keeps the dish light while maintaining authentic flavor. Garlic and shallots not only add depth but also offer antioxidants and immune-boosting properties. Each serving is low in saturated fat, making it suitable for heart health.
Petua
- 💡Tip 1: Use freshly made kampua noodles for the best texture and taste.
- 💡Tip 2: Sauté shallots slowly over low heat to extract maximum aroma.
- 💡Tip 3: Customise with extra greens or mushrooms for added nutrition.
Penyimpanan & hidangan
Store leftover noodles and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving. Avoid freezing as noodles may lose texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 470.0 kcal |
