Wednesday, November 22, 2006

Mee Goreng for anyone who loves noodles!

This is my recipe for an Asian classic - Mee Goreng. It doesn't take too long to cook. A change from the normal instant noodle yeah?

BTW, good luck for anyone who is having exam at the moment! :P


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
2 eggs
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.


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Agagooga said...

What happened to the ads? I loved the irony of clicking on diet ads whenever I was here :P

A.Marquis said...

Her's a mouth-watering recipe for all you students on a tight budget. Hope you like it. WE DO!


200g/7oz mangetout
4 boneless, skinless chicken breasts
6 spring onions
2 tbsp vegetable oil
2 red peppers
5cm/2in piece of ginger peeled and chopped
1 garlic clove, peeled and crushed
2 tsp cornflour
2 tbsp dark soy sauce
salt and black pepper


Slice chicken breasts. Slice mangetout lengthways into strips. Trim spring onions and cut into pieces. De-seed pepper and cut into strips.

Heat the oil in wok or suitable frying pan. Add garlic and ginger and stir fry for 30 seconds. Add chicken strips and stir-fry for a further 3 minutes. Add mangetout, red pepper and spring onions and stir-fry for another 3 minutes.

Mix the cornflour, soy sauce together with 2 tablespoons of cold water to form a smooth paste. Pour in the chicken and vegetables and stir – fry for 2 minutes. Season with salt and pepper and serve.

Tip: Add more chillies if you like it hot!


Anthony Marquis

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