Mee Goreng – How to cook great noodles in 4 quick steps

Today I want to introduce a stir-frying noodle with a deep cultural heritage of the Indian Muslim origin in Malaysia - Mee Goreng Mamak.

Mee refers to noodles, and goreng means stir-frying in both Malay and Indonesian language.
This variant of fried noodles is entirely different from the Chinese noodles like Chow Mien.

Potatoes, tofu, and cabbage are among some of the ingredients.
This recipe is based on how the Indian Muslims cooked in Malaysia.

It is a spicy recipe. Adjust the levels of spiciness. The locals like to add chopped chilies and chili paste!

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CETTE VIDEO A DES SOUS-TITRES EN FRANCAIS (Google translate)
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The recipe and video are here.
https://tasteasianfood.com/mee-goreng/

Ingredients
Sauce (A):
23g (1.5 tbsp) kicap manis (sweet soy sauce)
20g (4 tsp) dark soy sauce
10g (2 tsp) oyster sauce
60g (4 tbsp) ketchup
75g (5 tbsp) chili sauce
1/2 tsp ground white pepper
8g (1tbsp) Malaysian curry powder
30ml (2 tbsp) water
Others (B):
450g yellow noodles
3 tbsp cooking oil
3 cloves garlic, coarsely chopped
1 small onion (70g), thinly sliced
75g chicken breast meat, cut into thin slices
150g choy sum
100g cabbage, thinly sliced
150g firm tofu
1/2 tomato (50g), diced
1 small potato (70g), diced and boiled until soft
Sambal and bird's eye chili (to adjust spiciness)
3 eggs
One lime for juice and decoration

Instructions:
Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
Combine all the ingredients in (A).
Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.
Add the chicken bread meat and season with salt. Fry until it is cooked and slightly brown.
Stir-fry the choy sum and cabbage with some oil and season with salt. Add some water if it is too dry.
When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce (A).
Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
Turn up the heat to medium/high, stir-fry for a minute.
Reduce the heat to low. Then push the noodles to one side of the wok. Add some more oil to the wok and crack the egg on it.
Spread out the egg with the spatula and slowly fold into the noodles. It will be sticky, so continuous stirring and flipping are necessary. Remove and served with a wedge of lime.

#MeeGoreng #MeeGorengMamak #MeeGorengIndonesia #MeeGorengMalaysia #MalaysianFriedNoodles

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Website: https://tasteasianfood.com/
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