Egg Kampua Noodles
Makan Tengah Hari • Malaysia
How to Make Egg Kampua Noodles (Traditional & Healthy Version)
Egg Kampua Noodles is a classic Malaysian noodle dish that hails from the vibrant food culture of Sarawak. Kampua noodles are famous for their springy texture and light, aromatic sauce, often enjoyed as a staple lunch in Malaysian homes and kopitiams. This vegetarian version features the richness of telur (egg) and local aromatics like daun bawang (spring onion) and bawang putih (garlic), making it a flavourful yet wholesome choice. Kampua noodles embody Malaysia's multicultural heritage, blending Chinese noodle traditions with local ingredients such as soy sauce, pandan, and fresh greens. The taste is delicate but deeply satisfying, with a comforting mouthfeel and a subtle umami from the fragrant oil and egg. Choosing Egg Kampua Noodles for your lunch brings a taste of Sarawak's welcoming community and a healthy, lighter alternative to heavier noodle dishes. It offers a quick, nutritious meal that’s easy to prepare, perfect for busy days or as a nourishing family lunch, and highlights Malaysia's diverse, plant-forward cuisine.
Bahan-bahan(untuk 1 bowl (approx. 250g cooked noodles per serving))
- 200g Kampua-style dry noodles (mee kampua)
- 2 large Egg (telur)
- 2 stalks Spring onion (daun bawang)
- 3 cloves Garlic (bawang putih, finely chopped)
- 2 tbsp Light soy sauce (kicap cair)
- 1 tbsp Vegetable oil (minyak sayur)
- 1 tsp Sesame oil (minyak bijan)
- 1 leaf Pandan leaf (daun pandan, tied into a knot) - pilihan
- 1/4 tsp White pepper (lada putih)
- 4 heads Baby bok choy (sawi kecil, blanched)
Arahan
- 1
Bring a pot of water to a boil. Add mee kampua and cook until al dente, about 3-4 minutes. Drain and set aside.
5 minutes
Rinse noodles with cold water to prevent sticking and keep them springy.
- 2
In a small pan, heat vegetable oil over medium heat. Add bawang putih and daun pandan, sauté until fragrant and golden.
3 minutes
Watch garlic closely to avoid burning and enhance aroma.
- 3
Remove pandan leaf. Stir in kicap cair and minyak bijan, mixing well. Pour the aromatic oil sauce over cooked noodles.
2 minutes
Mix sauce evenly for balanced flavour.
- 4
In a separate pan, beat telur and cook as thin omelette. Slice into strips.
5 minutes
Cook egg gently for soft texture.
Kenapa hidangan ini sihat
This healthy Malaysian noodle recipe uses minimal oil and fresh vegetables, prioritizing plant-based ingredients and lean protein. Egg Kampua Noodles is naturally lower in calories compared to traditional meat-based versions. It’s rich in nutrients, supports digestive health, and is ideal for calorie-conscious eaters, aligning with wellness goals and Malaysian dietary preferences.
Egg Kampua Noodles provides a balanced meal with moderate protein from eggs, complex carbohydrates from noodles, and fiber from bok choy and spring onion. Garlic and pandan leaf add antioxidants, while sesame oil offers healthy fats. The dish is low in saturated fat and free from red meat, making it suitable for vegetarian diets. It also supplies vitamins A, C, and K from greens, plus essential minerals like iron and calcium.
Petua
- 💡Tip 1: Use fresh mee kampua for the most authentic texture.
- 💡Tip 2: Add a touch of fried shallots for extra aroma and crunch.
- 💡Tip 3: Adjust soy sauce to taste for saltiness control.
Penyimpanan & hidangan
Store leftover noodles and toppings separately in airtight containers in the fridge for up to 2 days. Reheat gently before serving. Avoid freezing to maintain noodle texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 480.0 kcal |
