MEE GORENG RECIPE
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| MEE GORENG RECIPE |
This Mee Goreng Recipe is a classic Malaysian dish that's often found at street stalls & food courts - a local comfort food. We can find quite a number of Mee Goreng/Noodles Recipes around with varying ingredients and taste. This Mee Goreng Recipe is a version mostly cooked in Malaysia and Indonesia.
This is one of the easiest Mee Goreng Recipes with the taste much closer to the food stalls. But I feel there is no standard taste for this recipe. Every restaurant or food stall will have some uniqueness in the condiments they use and with the ingredients they add. This is absolutely a noodle dish with flexibility. This Mee Goreng recipe is a perfect mixture of salt, spice and sauces, tossed with Carrots, Cabbage, Bean Sprouts, Chicken Pieces/Prawns, Sawi (mustard greens) and Egg. Serve this Mee Goreng with a drizzle of Calamansi/Limau Kasturi over it and garnish it out with crunchy fried Onions. It enhances the taste of the dish instantly.For more NOODLES Recipes, Click here...
Cuisine - South-East Asian
Course - Main
Spice Level - Moderate
Difficulty - Medium
Serves - 4
Author - SM
Preparation Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes
HOW TO COOK MEE GORENG
INGREDIENTS :
Yellow Egg Noodles - 500 GmsChicken Breast Meat -1/2 Cup
Eggs - 2 Nos.
Prawns -10 -12 Nos.
Fish Cakes / Soft Tofu - 100 Gms
Bean Sprouts - Handful
Cabbage -Few Shreds
Carrot - Few Shreds
Sawi (Mustard Greens)/Choy Sum - Handful
Oil - 3 Tbspn
Salt - To Taste
Sugar - 1 Tspn
For Sambal Paste :
Dried Chillies - 8-10 Nos.Toasted Belacan (shrimp paste) - 1/2 Tbsp
Shallots - 6-8 Nos.
Garlic - 6-8 Cloves
For the Sauce Mix:
Dark Soy Sauce/ABC Sauce - 1 TbspnLight Soy Sauce - 1 Tbspn
Curry Powder - 1 Tspn (Optional)
For Garnishing:
Fried OnionsLime or Calamansi (Limau Nipis)
METHOD :
- De-seed the Dry Chillies and boil them in hot water for five minutes. Strain the water and remove any remaining seeds.
- Dry toast the Dry Shrimp Paste (Belacan).
- Blend the Chillies, Shallots, Garlic, toasted Belacan with some water to a smooth and thick paste.
- Mix all the items under Sauce Mix and keep it aside.
- Shred the Cabbage and cut it into thin strips.
- Peel, Wash and Cut the Carrots into thin strips.
- In the meantime, heat a small frying pan with oil and shallow fry the Fish Cakes/ Tofu.
- Beat the Eggs slightly with a pinch of salt and scramble it.
- Shallow fry the Chicken pieces and Prawns with a pinch of salt until they are cooked.
- If using Yellow Noodles, dip them in hot water for few minutes. Drain and discard the water.
- Heat Oil in a wok and fry the Sambal with a dash of salt.
- Saute it until the oil separate from the mix and turns fragrant.
- Once sambal is cooked, add thin strips of Carrots, shallow fried Chicken pieces and Prawns to it.
- Pour in the Sauce Mix to the above and give a quick stir.
- Top it up with the Noodles and gently mix all the ingredients until well combined.
- Gently toss the ingredients in the wok and let the noodles cook on a high flame for few minutes.
- Finally, add Shredded Cabbage, Sawi/Choy Sum, Bean Sprouts and mix well.
- Add Scrambled Egg to the above and give a quick stir.
- Switch off the flame and serve Mee Goreng hot.
- Garnish Mee Goreng with sliced Red Chillies & a wedge of Lime.
- Sprinkle Fried Onions and serve it along with Tomato/Red Chilli Sauce.
NOTES :
- Ensure sambal is not too watery. If it is watery, Mee Goreng can turn soggy.
- Can add fried anchovies into the sambal and grind it coarsely.
- I haven't added anchovies in this recipe.
- Adjust the spiciness according to your preference.
- De-seeding and discarding the water used to boil the chillies is to ensure that the dish is not very hot.
I have used Yellow Egg Noodles(Mee Kuning) in this Recipe. - If you prefer a bit of sweetness in your Mee Goreng recipe, can add Sugar to the recipe.
- Adding Sugar is purely optional.
- ABC Sauce/Kicap Manis on its own gives a bit of sweetness to the dish, so adjust accordingly.
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