Mee Goreng. 'Mee' is noodles and 'goreng' means fry in Malay (Berhasa). This is a favourite dish of southeast Asians. The amount of tomato and chilli sauce can be adjusted to your taste.
Fresh yellow noodles are the most popular choice, followed by the dried instant noodles.
You can use Chinese egg noodles, which is widely available, but it is not how to cook mee.
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You can cook Mee Goreng using 18 ingredients and 10 steps. Here is how you cook that.
Ingredients of Mee Goreng
- You need of Sauce.
- Prepare 1 tbsp of Sweet Soy Sauce (Kecap Manis).
- It's 1 1/2 tbsp of Soy Sauce.
- It's 1 tbsp of Oyster Sauce.
- It's 1/2 tbsp of Sesame Oil.
- You need 1 tbsp of Sambal Olek (can be replaced with Siracha or other chili sauce).
- You need of Other Ingredients.
- It's of Thick egg Noodles (Hokien Noodle or Chowmein).
- You need of Choice of protein (I am using prawn and and chicken).
- Prepare 6 of tiger prawns and cut to half.
- You need 1 of chicken thigh fillet.
- It's 2 of tomatoes (cut to wedges).
- It's 1 1/2 of carrot (julienned).
- Prepare 1 bunch of asian greens (bok choy/kailan, etc).
- You need 2 of eggs.
- It's 2-3 cloves of garlic (minced).
- You need of Dried chili flakes or diced fresh chilies to your liking.
- You need 1 of french shallot or half of small onion (diced).
With a sticky, savoury sweet sauce, noodles are tossed with chicken, prawns, vegetables and signature egg ribbons. Mee Goreng means fried noodles in Malaysian language. In Malaysia, you can find this noodle dish in the market, or by the roadside. They are sold by street vendors or hawkers, especially Indian-Malaysia.
Mee Goreng instructions
- It will be easier if you have everything prepped in advance..
- Mix all the sauce in one bowl and set aside..
- Prepare the thick egg noodle by soaking it in hot water for a couple of minutes and separate the noodles, rinsed with cold water, then set aside..
- Chopped veggies, meat and prawn, then set aside, marinate the meat with a little bit of soy sauce..
- Heat the wok and cook the protein until its cooked. Once cooked, take it out from the wok and set aside. Careful not to overcooked the prawns. You can drizzle some of the sauce while cooking the protein..
- Heat oil on the wok, fry garlic, chilli and onion until aromatic and onion look soft..
- Stir in veggies (leave out the leafy part of the asian veggies, as this will cook real quick). Splash a little bit of the sauce and sprinkle some salt.
- Make a well on the wok, put a bit more oil on the well, crack the eggs on the well, break the yolks, then cover the eggs with veggies for 30 seconds, stir everything until all mixed well..
- Stir in noodle and meats back to the wok, stir in sauce and green asian leaves and mix well until all combined..
- Stir in wedges tomatoes, cook for another 2 minutes until tomatoes skin started to soften. We do not want to kill the tomatoes here, its important tomatoes still juicy, as it will add the freshness taste to the dish. Turn off the heat, your food is now ready to serve..
This mee goreng recipe is the Indian or Mamak version. Mee goreng, mie goreng or bami goreng, is a dish made with egg noodles, fried in oil with vegetables, meat (most often chicken) and eggs. It is mainly seasoned with samba, a condiment made from hot peppers, sriracha, and kecap manis , a sweet and syrupy soy sauce that caramelizes when cooked. Malaysian mee goreng fried noodles with chicken and shrimp is the perfect combination of chewy noodles in a spicy, sweet and savoury sauce. Mee Goreng is a spicy fried noodle dish that originated in Indonesia (but is popular in Singapore and Malaysia too).