I must admit my love for noodle of all kinds has no bound. Beside my obvious bias preference for rice noodle, I willingly try and savor any other types of noodles, which of course include pasta… Thus, seeing Meeta of What´s for lunch honey´s post on Chinese Vegetable Noodle, I couldn´t resist but decided to make some for lunch!
The noodle dish I chose to make is Mee Goreng – an Asian classic. I had the chance to try some in
Note that I used Chinese thin noodle. For a more authentic version, use the thicker Hokkien Noodle.
Recipe adapted from “Savoring Southeast Asia“
300g Hokkien Noodle or Chinese Egg Noodle
3 tbsp og vegetable oil, or as required
1/2 tsp salt
3 cloves garlic, chopped
60g bonless, skinless chicken breast or thigh, cut into 6mm pieces
125g large shrimps, peeled and deveined
1 cuo (90g) shredded cabbage
3 pieces of deep-fried tofu, each about 4cm square. Cut into 6mm thick. (Available from Asian shops)
1 tablespoon sambal ulek
2 tablespoons tomato sauce (ketchup)
1 tablespoon sweet soya sauce (kecap manis), or to taste
1 tablespoon lightt soya sauce , or to taste
1 potato, boiled or microwaved, peeled, cooled, and cut into 12-mm cubes
125 g bean sprouts (I omited this)
1 firm tomatoes, cut into 12-mm cubes
2 spring onions, cut into 2.5cm length
1 cumcumber, peeled and thinly sliced
fried shallot (available readily fried at Asian shops)
2 lemons, cut into wedges
1. Prepare noodle according to package directions, keep warm.
2. Place wok over medium high heat. When the pan is hot, add oil, salt and garlic. Stir-fry for about 1 min, or until fragrant.
3. Add the chicken to the wok, stir-fry until the chicken pieces are firm. about 2 mins.
4. Crack the eggs into the wok. Use the head of the spatula to gently break up the yolk. Do NOT beat! Let the egg fry until set, about 1 min. Then, add the shrimp, stir-fry until the shrimp turned orange-pink, about 2 mins.
5. Raise the heat to high, add cabbage, fried tofu, noodles. Toss gently to mix. Add sambal olek, ketchup & the two soy sauces. Mix to coat evenly. Add tomatoes, potatoes, bean sprouts & spring onions. Stir-fry to mix. Adjust seasoning with sweet and light soy sauce. Transfer the noodle to a platter.
6. Garnish with the cumcuber, fried shallots and lemon wedges. Serve immediately.