Noodles are a particularly popular staple in Malaysian cuisine, providing an alternative source of carbohydrates to rice. Noodles, whether stir-fried, steeped in gravy or soups, are ubiquitous throughout the country, with numerous localised variations prepared by the different ethnic communities according to their traditions and preferences.
Whenever I think of noodles or mi, three images appear in my mind – mi rebus badali from Johor Baru, Muar’s mi bandung and Sha’ari mi jawa in Penang. These are my favourite noodle dishes and were a part of my childhood and early years of my married life.
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