Singaporean Mee Goreng recipe
A stir fried noodles, this dish can have chicken or prawns, beansprouts, sliced cabbage and bok choy
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 4 |
Ingredients:
600 gms yellow noodles
100 gms chicken or prawns
50 gms beansprouts, sliced cabbage and bok choy
1 tbsp salt, or to taste
Splash of olive oil
For the red sauce
20 gms dried red chillies
60 gms shallots
5 garlic cloves, minced
1/4 cup water
2 eggs
For the seasoning sauce
4 tbsp dark sweet soy sauce
4 tbsp tomato ketchup
Method:
1. Blend together dried chillies, shallots and garlic with a little bit of water so it is a paste.
2. In a pan, add olive oil and saute the dried chilli paste first. Stir fry over low heat until it cooks. It is ready when the oil has separated and floats on top. Add more oil if required at this point so it doesn't become dry.
3. Add in dark sweet soy sauce and tomato ketchup. Stir through and keep to one side.
4. In a wok or large frying pan, add oil. Once hot, add in protein of choice and let it cook. Add in cabbage next, and let wilt.
5. Scramble in eggs.
6. Toss in noodles, leafy vegetables, and red sauce together till well combined.
7. Stir-fry to mix through. Add in a splash of water if it gets dry.
8. The mee goreng is done when the noodles are hot and red.
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