Mee Goreng is yet another classic and traditional Malaysian dish. The hokkien prawn noodles provide a distinctive texture and flavor. And the curry, spices, and other ingredients add up to a marvelous bouquet of ethnic cuisine delight. It can be prepared as a meatless, veggie and noodles side dish, using tofu as the protein. Or, as in this version of Mee Goreng, you can also include some seafood – my personal favorite is shrimp (prawns). But lobster, scallops, or oysters would work, too. I have even tasted Mee Goreng with poultry and pork, which was good. The red meats do not work as well, as they do not tend to compliment the prawn-flavored noodles.
Mee Goreng Recipe-
(serves 4 to 6)
- 18 oz. (500 grams) uncooked hokkien noodles
- 1 lb. fresh whole shrimp (prawns), shelled, deveined, and chopped into small bite-sized chunks
- 1 tsp. yellow curry powder
- 1 medium-sized yellow or white onion, peeled and rough chopped
- 4 large cloves garlic, peeled and rough chopped
- 1 tbsp. sambal oelek hot chili paste (or to taste)
- 4 tbsp. ketchup
- 2 tbsp. dark, mushroom flavored soy sauce
- 2 large eggs
- 4 green onions, trimmed and chopped
- 1 large jalapeno pepper, chopped fine (Note: for less hot & spicy, remove seeds. For extra hot & spicy, leave seeds in)
- 2 tbsp. scallion infused olive oil (you can use regular olive oil, but this is my preference – it adds, trust me)
- 1 large tomato, sliced, for garnish
- 1 large cucumber, peeled and sliced, for garnish
- Loosen the noodles by placing them in a large heatproof bowl and submerging them with boiling water. Set aside to soak. After they’ve soaked for a couple minutes, use two forks to break up and untangle the noodles. . Drain and set aside for now.
- Heat the oil in a wok or large skillet over medium-high flame. Add in the onion, garlic and curry powder and stir-fry until the onions are soft, translucent and fragrant – 2 to 3 minutes should do it.
- Now add in the shrimp chunks, and stir-fry for just a minute, until they become pink.
- Add and stir in the noodles, jalapeno, ketchup and soy sauce; reduce flame to medium, and stir-fry for about 3 minutes, stirring and mixing everything together well.
- While the mixture is frying, beat the eggs in a very large mixing bowl.
- Pour the fried mixture over the beaten eggs and leave to set for a minute or two, then stir and mix the (now set up and cooked, from the heat) eggs in together with the noodles and sauce.
- Add and stir in the green onions and sambal oelek chili paste.
- Serve Mee Goreng with condiments of additional chili sauce, and tomato and cucumber slices on the side.
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