Sambal Tumis Fried, Rice Noodles
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Intro
Sambal tumis brings a more cooked, rounded chili depth than a raw sambal, which makes it especially good with noodles that need strong seasoning without harshness. Here it is fried into the pan with aromatics first, then worked through rice noodles until everything smells savory, toasted, and fully integrated.
Ingredients
- For the noodles: 10 oz flat rice noodles, 1 tbsp neutral oil, 2 shallots thinly sliced, 2 garlic cloves minced, 1 cup bean sprouts, 2 scallions cut into lengths
- For the sauce: 2 1/2 tbsp sambal-tumis, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 2 tbsp water
- To finish: lime wedges, crispy shallots
Instructions
- Prepare the rice noodles until just pliable, then drain thoroughly. If they are softening too much as they sit, spread them on a tray so they cool slightly and do not clump into a single mass.
- Stir together the sambal tumis, soy sauces, sugar, and water. This sauce is meant to be fried briefly in the wok, so keeping a small amount of water in the mix helps it loosen and spread before it reduces.
- Heat a wok or large skillet over medium-high heat and add the oil. Add the shallots and cook 1 minute until they soften and begin to color. Add the garlic and cook 15 seconds more, then add the sambal tumis mixture and fry it for 20 to 30 seconds, stirring constantly, until it smells deeper and a little sweeter.
- Add the noodles and toss steadily to distribute the sauce. Let the noodles sit against the pan for a few brief moments between tosses so they pick up a little sear. Add the bean sprouts and scallions and continue cooking for another minute until the sauce reduces and clings evenly.
- Finish with crispy shallots and lime and serve immediately. The noodles should taste savory and chili-rich, with the rounded depth that comes from frying the sambal before it ever hits the noodles.
Why This Works
Cooking the sambal tumis into the aromatics before adding the noodles unlocks its sweeter, more rounded side and gives the finished dish more depth than simply stirring it in at the end.