Mr Food Recipe - Mee Goreng from Malaysia or we can call this recipe Malaysia Fried Noodles, this is fried recipe and combine with noodles. If you like a noodles, i think you must try this recipe for a good moment or just for breakfast.
Ingredients
- 2-3 tablespoons tomato sauce ]
- > 1-2 tablespoons light soya sauce ]
- 4 green chillies, sliced ]
- 4 red chillies, sliced ] = [A]
- 4 small potatoes; boiled, skinned and cut ] into wedges ]
- Oil for frying
- 1 onion, sliced finely
- 2 tomatoes, cut into wedges
- 225 g (8 oz) Chinese cabbage cut into 5 cm (2 in) lengths
- 455 g (16 oz) bean sprouts
- 340 g ( 12 oz) fresh yellow noodles
- 4 eggs
- Light soya sauce
- 2 tablespoons crispy shallots*
- 6 small local limes, halved
- Heat iron wok till smoky. Put in 2 tables- poons oil , and fry onion slices till soft and transparent.
- Lightly toss in tomatoes and Chinese cab- bage .
- Add bean sprouts and noodles and stir for 1 minute . 4. Toss in [A] and mix well .
- Push noodles to one side of wok. Add 2 tablespoons oil and scramble eggs (two at a time) with a sprinkle of light soya sauce. Mix egg and noodles thoroughly.
- Add paste for noodles (see below) according to taste. Stir mixture over a very high heat. for 1 minute . Remove to serving plate .
- Garnish with crispy shallots, and local limes .
Paste For Noodles :
Ingredients
- 1 tablespoon sugar ]
- 1 teaspoon salt ] = [B]
- 225 g (8 oz) onions ]
- > 55 g (2 oz) dried chillies ] = [C]
- 4 cloves garlic ]
- > 1 tablespoon shrimp paste ]
- 340 ml (12 fl oz) oil
- 55 g (2 oz) dried anchovies
Directions
- Grind [C] till fine.
- Heat 115 ml (4 fl oz) oil in pan ; fry ancho- vies over a moderate heat till crisp . Drain and pound coarsely.
- In a clean pan, heat remaining oil. Stir in [C] and fry till fragrant and oil comes through. Add B. Lower the heat; add the pounded anchovies. Cook for 2-3 minutes, remove to a bowl. Use as required. Store the remainder in a freezer.
Fry noodles over a very high heat to keep the bean sprouts crunchy and to prevent the noodles from becoming soggy.
This post is archived under
Malaysia,
Noodles
