Recipe: Mee Goreng
Cookbook : Delicious Journeys p.71 – Buy Now
Forget the two-minute noodle and flavour sachet versions, this authentic version uses fresh Hokkein Noodles for a much better flavour and texture.
Or for a gluten-free version, you could use Glass Noodles (Mung Bean Vermicelli) which would make the dish Bihun Goreng, something we had for breakfast a number of times during our recent trip to Bali!
500g fresh Hokkein egg noodles (or Glass Noodles (Mung Bean Vermicelli)
300g chicken breast,thinly sliced into bitesize pieces
1 tbsp oil
1 onion, sliced into thin wedges
2 cloves garlic, sliced thinly
1 large red chillies, deseeded and sliced
1 carrot, thinly julienned
1 cup cabbage, thinly shredded
50g baby spinach leaves
1 1/2 tbsp kecap manis* (sweet soy sauce)
1/2 – 1 tbsp Sambal oelek or crushed chilli paste*), to taste
1 1/2 tbsp soy sauce
2 tsp sesame oil
2 tsp fish sauce
2 tbsp tomato ketchup
Fried shallots*, to garnish
* Purchased from an Asian grocer.
Mix together all sauce ingredients.
Heat 1 tbsp oil in a wok, until hot, and stir fry chicken until cooked through. Set aside.
Heat remaining 1 tbsp oil in wok and fry onions, garlic and chilli until softened and golden.
Stir in cooked chicken, carrot, cabbage and spinach and continue to stir fry until softened.
Blanch noodles as instructed on packet and drain in colander. Add noodles and combined sauces and continue to stir fry, using tongs to assist mixing all ingredients together, until warmed through.
Place in serving platter and garnish with fried shallots.