Mee goreng, is a type of noodle dish, mostly sold in the Indian Muslim stalls at hawker centres and coffee shops in Singapore and Malaysia. When I was young, I used to watch a mee goreng hawker tossing the noodles in a big iron wok fired by charcoal stove! The smell of the mee goreng that wafted from that wok and his frying spatula clanking on the sides of the work is so unforgettable!
Here is a recipe for a Mee Goreng. Try frying this noodle during the weekend and share your photos with everyone!
4 tablespoons cooking oil
1 medium onion, cubed
1 green chilli, sliced
1 sprig curry leaves
250 prawns, shelled
250 g squids, cut into rings
100 g fish cake, sliced
100 g mustard leaves, cut into 4 cm pieces
1 potato, boiled and cubed
150 g beansprouts
1 firm tofu, fried and diced
500 g fresh yellow noodles
Fish sauce or soy sauce for taste
2 tablespoons cooked chilli paste
1 tablespoon fish or meat curry powder
2 tablespoons tomato ketchup
1 tablespoon dark soy sauce
1 tablespoon cooking oil
2 eggs, lightly beaten with pinch of salt
- Heat cooking oil and sauté the onion, chillies and curry leaves.
- Add in the prawns and squid rings and a splash of fish sauce and sauté till prawns change colour.
- Add in the fish cake and mustard leaves and sauté briefly.
- Add in the potato, beansprouts, tofu, noodles, and the combined seasoning. Mix well.
- Stir fry over high heat till aromatic.
- Move the noodles to the side of the wok. Add in 1 tablespoon cooking oil and heat.
- Add in the beaten eggs and let it set lightly. Scramble the eggs, push in the noodles, and mix all on high heat for 1 minute.
- Dish out and serve with calamansi.
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