Mee Goreng is an Indonesian stir-fried noodle dish, like nasi goreng but with noodles instead of rice. It is street food and a dish to make when you have all sorts of different left-overs. When I made it, I wasn’t completely happy with how it turned out, so I adapted the recipe to fix the problems. This is why you see chicken on the photo, but don’t see it in the recipe (it just doesn’t work very well in the dish). I love the dish because it is easy, fast to prepare and it has a lot of vegetables.
Mee Goreng (serves 2)
Adapted from Rick Stein’s Far Eastern Odyssey
100 gram dried flat (egg) noodles
1,5 tbsp tomato ketchup
1 tbsp sweet chilli sauce
1 tbsp ketjap manis
1 tbsp vegetable oil
150 g shallots, thinly sliced
3 cloves garlic, finely chopped
100 g firm tofu, in cubes
1 tsp chilli paste (I used sambal badjak; add more if you like it spicy)
300 g paksoi or bok choi, in strips
125 g tauge (bean sprouts)
4 spring onions, sliced
100 g cooked prawns (you can use raw, just add earlier in the cooking process)
To serve: crispy fried shallots
Cook the noodles according to the instructions on the package.
To make the sauce, mix tomato ketchup, sweet chilli sauce, ketjap manis and salt to taste, set aside.
Heat the oil in a frying pan, add the shallots and fry until soft and golden. Add the garlic, tofu, and chilli paste, fry another few minutes. Turn up the heat, add paksoi and tauge and fry until slinked. Make sure you cook off most of the water, otherwise the sauce will get very thin and wet. Add the sauce and cook for a minute to heat it up and let it thicken and turn sticky a little. Add spring onions, cooked prawns and warm through. Mix with the noodles and serve immediately with some crispy fried shallots on top.