Mee Goreng (Southeast Asian Fried Noodles)
Mee goreng is a popular fried noodle dish found in hawker centers throughout Singapore, Brunei, Indonesia and Malaysia. If you're seeking a noodle dish that's salty, spicy, tangy and slightly sweet, this version will deliver, and is perfect for impressing guests at a dinner party. The sambal tumis is the true star, adding a kick that marries well with the fresh lime juice and soy sauce. It is traditionally made with yellow wheat noodles, but you can find versions that use dried instant noodles instead. You can also substitute chicken or extra vegetables and tofu for the shrimp.
- Serves: 6 persons
- 1pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein)
- 1 ½cups sambal tumis (see recipe)
- 2tablespoons canola oil
- 1pound shrimp, peeled and deveined, tails intact
- 1cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks
- 3small bok choy, ends trimmed, chopped
- Kosher salt, to taste
- 1 ½cups fresh bean sprouts
- 2tomatoes, cut into wedges
- Sweet soy sauce (kecap manis), to taste
- 2limes, cut into wedges (if available, calamansi are best)
- Dried shallots or fried onions, to taste
- Red Serrano or Fresno chiles, thinly sliced, for serving
Step 1Cook noodles according to package instructions.
Step 2Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
Step 3Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
Step 4Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.