Crispy Noodles with Cap Cay – Ifumie Goreng Ala Hong Kong

5 from 7 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


To extinguish:

  • 2 medium sized Cloves of garlic, fresh
  • 60 g Coconut water
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Spring roll sauce, China
  • 1 tsp Chicken broth, Kraft bouillon
  • 12 tbsp Rice Wine, (Arak Masak)
  • 1 tsp Tapioca flour

For the Cap Cay:

  • 3 St Kailan
  • 40 g Carrot
  • 16 g Sugar snap peas, green, fresh
  • 3 medium sized White cabbage leaves
  • 1 smaller Cauliflower
  • 2 small Chilies, green, fresh or frozen
  • 8 Chicken meatballs, frozen, (Bakso Ayam, Asiashop)


  • 2 liter Peanut oil, refined, fresh

To garnish:

  • Pepperoni threads, fresh
  • Flowers and leaves


  • Soak the egg noodles in lukewarm water for 30 seconds, strain and prepare. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Mix all ingredients in a bowl to deglaze.
  • For the Cap Cay, the vegetables must be washed. With fresh kailan, separate the leaves from the stem. Cut off the stem, which is woody in the lower part, 2 to 4 cm above the 1st leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the large leaves in half lengthways and thirds across. Cut the leaf stalks and stems crosswise into 4cm long pieces and keep them ready like the leaves.
  • Cap the carrot at both ends, peel, halve lengthways and cut into approx. 5mm thick slices. Cut the snow peas at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Use only flawless leaves for white cabbage. Only use the middle rib if it doesn't taste bitter. Cut the rib crosswise into thin slices, chop the leaves into pieces approx. 3 x 3 cm.
  • Remove the stalk from the cauliflower and cut into bite-sized florets, cut larger florets in half lengthways and rinse the florets again. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Thaw the chicken meatballs and cut across into 5mm thick slices. Halve large slices.
  • To garnish, remove the stem from the peppers, cut open lengthways, fold open, core and cut across into thin threads.
  • Heat the deep-frying oil in a wok to 200 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Fry the noodles in 2 portions in approx. 10-15 seconds until they are crispy, taking care not to brown them. Drain on kitchen paper and place on the serving plates.
  • 3 tablespoons of the peanut oil in a pan and let it get hot. Add the cauliflower, kailan stalks, white cabbage ribs and carrot slices and stir-fry for 1 minute. Add the chillies and chicken meatballs and stir-fry again for 1 minute. Then add the remaining ingredients to the Cap Cay and stir-fry for 30 seconds. Deglaze with the sauce. Mix the sauce with a pan stir.
  • Immediately distribute the Cap Cay over the crispy noodles, garnish and serve.


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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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