Fried Egg Noodles with Cap Cay À La Dewi Desi

5 from 4 votes
Total Time 25 mins
Course Dinner
Cuisine European
Servings 2 people


For the Cap Cay:

  • 10 Fishballs, frozen, (Asiashop, bakso ikan)
  • 120 g Egg noodles (bakmi), dried
  • 40 g Carrot
  • 80 g Cauliflower
  • 2 Kai Lan, only the leaves, (alternatively Swiss chard
  • 3 leaves Chinese cabbage (white cabbage)
  • 10 g Ginger, fresh or frozen
  • 2 small Chillies, green
  • 2 tbsp Sunflower oil

For the sauce:

  • 1 tbsp Kecap Tim Ikan
  • 1 tbsp Sambal Bangkok ala Siu
  • 1 tbsp Oyster sauce
  • 100 g Coconut water
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine (Arak Masak)
  • 1 tbsp Sesame oil, light
  • 1 tbsp Salt or Aji-No-Moto to taste

For the sambal (optional):

  • 4 tbsp Kecap manis
  • 2 small Chillies, red


  • 2 liter Frying oil, fresh


First steps:

  • Thaw the frozen shrimp and fish balls. Halve the fish balls lengthways. Take the pasta out of the package and water it with plenty of water for 1 minute. Strain and lay out on a fresh tea towel to dry off.

The carrots:

  • For the vegetables, wash the carrots, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices.

The cauliflower:

  • Wash the cauliflower, cap the stem at the bottom, peel the stem and cut it crosswise into thin slices. Separate the florets, cut them bite-sized and rinse everything again.

The Kai Lan:

  • Wash the fresh kai-lan, separate the leaves from the stem. Cut off the stem, which is woody in the lower part, approx. 2 - 4 cm above the 1st leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls. Halve the leaf halves crosswise and keep them ready. Freeze the rolls deep. Measure and defrost frozen goods.

The Chinese or white cabbage:

  • Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Cut the rib crosswise into thin slices, chop the leaves into pieces approx. 2 x 2 cm.

The ginger:

  • Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.

The chillies:

  • Wash the small, green chillies, cut into thin slices, leave the grains in place, discard the stem.

Frying pasta:

  • Heat the frying oil to 200 degrees. Fry the pasta in 2 portions in about 12 seconds until crispy, but do not let it brown. Put on the serving plates.

Steam the shrimp:

  • Steam the raw shrimp in a colander over boiling water. Once they have changed their color to pink, remove them immediately and have them ready.


  • Heat the sunflower oil in a wok. Fry the carrot slices together with the cauliflower slices for 1 minute. Add the ginger and chilli and stir-fry for 30 seconds. Add the cauliflower florets along with the cabbage stalks and the fish balls and stir-fry for 30 seconds as well. Add the Kai Lan leaves and the shrimp and stir-fry briefly.

Deglaze and serve:

  • Deglaze with the sauce. Pour the cap cay with the sauce over the noodles and serve immediately with the sambal.


  • Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
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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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