Mee Goreng
Mee Goreng is one of the most popular fried noodle dishes in Malaysia and Indonesia. This Indian Mamak Mee Goreng recipe is authentic, easy and so good!
Servings: 4 people
Ingredients
- 2 1/2 tablespoons cooking oil
- 2 cloves garlic minced
- 1 potato boiled, peeled, and sliced
- 3 pieces fried bean curd or fried firm tofu , cut into pieces
- 4 squid cleaned and cut into rings
- 1 lb (500g) yellow noodles rinsed and drained
- 2 large eggs
- 1 cup bean sprouts rinsed and drained
- lettuce leaves sliced, for garnishing
- 1 lime cut into wedges
Chili Paste:
- 10 dried red chilies
- 1 1/2 tablespoons cooking oil
- 1 tablespoon water
Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce or kecap manis
- 3 tablespoons tomato ketchup
- sugar to taste
Instructions
- Combine all the ingredients for the Chili Paste and blend well using a food processor.
- Heat a wok and add the chili paste. Stir-fry until the oil separates from the chili. Set aside.
- In a small bowl, combine all the ingredients for the Sauce. Set aside.
- Heat a wok on high heat and add 2 tablespoons of cooking oil. Add the garlic, 3 tablespoons of chili paste, potatoes, bean curd, and squid. Stir-fry until fragrant. Add the yellow noodles and the sauce, then continue stirring. Push the noodles to the side of the wok.
- Add the remaining 1/2 tablespoon of cooking oil and crack the eggs on top of the oil. Scramble the eggs and mix them in with the noodles. Add the bean sprouts and stir quickly for about 1 minute.
- Dish out the noodles and garnish with sliced lettuce leaves and lime wedges. Squeeze some lime juice over the noodles before serving.
Nutrition
Serving: 1g | Calories: 493kcal | Carbohydrates: 65g | Protein: 20g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 159mg | Sodium: 1436mg | Fiber: 5g | Sugar: 14g