Mee Goreng or Fried Mee - Nonya Noodle Recipes this is a classic dish of Malaysia and Singapore and although its
origins are distinctly Indian, it has evolved with the influences of other cultures as well. Mee stir fry with lots of fresh vegetables, and a little
minced mutton and high heat. The result? A dish with just a touch of the desired flavourful burnt. Served with a side dish of fresh
cucumber and tomato sauce ... hmm ... heavenly!!!
Nonya Noodle Recipes - Mee Goreng Ingredients:
1 large brown onion, finely chopped
2 cloves garlic, finely chopped
2 red chillies, seeded and finely chopped
2 cm piece of fresh ginger, grated
¼ cup (60 ml) oil
350 gm Hokkien noodles, gently pulled apart
500 gm raw prawn meat
250 gm rump steak,finely sliced
4 spring onions, chopped
1 large carrot, cut into matchsticks
2 celery sticks, cut into matchsticks
1 tablespoon kecap manis
1 tablespoon soy sauce
1 tablespoon tomato sauce
extra spring onions, to garnish
Mee Goreng Method Step by Step:
1. Combine the chopped onion, garlic, chillies and ginger in a small food processor or mortar and pestle. Process in short bursts, or pound, until a paste forms, adding a little of the oil to help the grinding, if necessary. Set aside.
2. Heat 1 tablespoon of the oil in a large wok; stir-fry the noodles until plump and warmed through. Place on a serving plate; cover to keep warm.
3. Add another tablespoon of oil to the wok and stir-fry the paste mixture until golden. Add the prawn meat,steak and vegetables, and stir-fry for before heating the wok. 2-3 minutes. Add the kecap manis, soy and tomato sauces, and season well with salt and pepper.
4. Carefully spoon the prawn and vegetable mixture over the noodles and garnish with the extra spring onion. Serve immediately.