MALAYSIAN RAMEN is excerpted from Indian-ish ©2019 by Priya Krishna with Ritu Krishna. Taste and add more lime juice if desired, then sprinkle the peanuts on top. Reduce the heat to low, cover, and cook until the water has been absorbed and the noodles are leathery and dry, 5 to 7 minutes.When the noodles start to soften (about 4 or 5 minutes), use a large spoon to break them apart and continue tossing them vigorously in the sauce. Add the spinach, noodles, and ½ cup water, then toss the noodle cakes and veggies in the sauce. Cook until the veggies start to soften and the garlic and ginger start to brown, 4 to 5 minutes, then stir in the soy sauce, vinegar, Sriracha, and about ½ teaspoon of the ramen seasoning. Order food online at Rasa Malaysia Halal, Barcelona with Tripadvisor: See 32 unbiased reviews of Rasa Malaysia Halal, ranked 2,385 on Tripadvisor among 10,815 restaurants in Barcelona. Once the oil begins to shimmer, add the garlic, ginger, onion, and carrot. In a large pan over medium heat, warm the oil.Reserve one packet of seasoning (discard the other or save for something else) and set the noodles and seasoning aside. Choose your own Malaysian ramen adventure. Also, this recipe is made for tinkering: Add more veggies, throw a runny soft-boiled egg on top, nix the peanuts, spritz on more lime juice. It’s like no amped-up ramen you’ve ever had before. What I love about this dish is that instead of ending up with a noodle soup, you get this semi-cooked, slightly crunchy noodle stir-fry that combines the best parts of munching on dry instant ramen (we all do it!) and eating pan-fried noodles. When I was growing up, if I found out that Shashi Aunty’s mom, Gowri, who lived in Malaysia, was making this ramen-her quick, kid-friendly version of the noodles sold by street hawkers-there was a 100 percent chance I would be showing up unannounced for dinner. We Krishnas and the Motgis spent over a decade traveling around the world together during our school spring breaks, so we treat each other like family. What’s a cookbook without a fancy take on instant ramen?!?! Mine comes from the Motgi family-Shashi, Guru, and their daughters Megha and Anjali-who are among our oldest and best friends.
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