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Mee Goreng
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Mee Goreng (Fried Noodles Indian Style)
A popular hawker food, Mee Goreng is an Indian-style fried noodle dish loaded with garlic, tomatoes, potatoes, cabbage, and shrimp. The Indian cooks in Singapore are famous for their Mee Goreng, but you would never find this dish in India. Although it is prepared in Singapore with thick yellow Hokkien-style noodles, the medium-width or flat Chinese egg noodles which are available in American supermarkets substitute quite well.
Ingredients:
½ pound Chinese egg noodles
2 tablespoons vegetable oil
2 teaspoons chopped garlic
¼ pound medium shrimp (41 to 50 per pound), shelled, deveined, and split in half lengthwise
1 cup cabbage cut into ¾-inch cubes
1 tomato, cut into ½-inch cubes
1-inch square deep-fried tofu, cut into ¼-inch-thick slices
1 medium boiled potato, cut into ¾-inch cubes
½ teaspoon salt
1 teaspoon sugar
2 tablespoons tomato ketchup
1 teaspoon sriracha sauce or Red Chile Paste
2 eggs
¼ pound bean sprouts (about 2 handfuls)
Sliced jalapeño chiles, for garnish
Fresh Chinese celery leaves, for garnish
Crisp Shallot Flakes
Lemon wedges, for garnish
Procedure:
- Bring 2 to 3 quarts of water to a boil.
- Add the noodles.
- Bring to a second boil, then boil 1 minute longer.
- Drain the noodles in a colander.
- Rinse well with cold water, shake off any excess water, and set aside.
- Preheat a wok over medium heat.
- When hot, add the oil and garlic; saute until lightly brown.
- Raise the heat to high, toss in the shrimp, cabbage, tomato, tofu, and potato; stir-fry until the vegetables are tender but still crisp, 30 seconds to 1 minutes.
- Add the noodles, salt, sugar, ketchup, and sriracha sauce; toss together to coat the noodles.
- Make a well in the middle of the wok; crack the eggs into the well and lightly scramble them, keeping them in the middle of the wok until they begin to set.
- Add the bean sprouts and quickly toss the mixture together until the eggs are cooked and the bean sprouts are wilted.
- Transfer to a platter and garnish with sliced chiles, celery leaves, crisp shallot flakes, and a squeeze of lemon juice.
- Serve hot.
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