Recipe: Mee Goreng (Malaysian Stir-Fried Noodles)
This recipe -- which, by the way, is designed to serve one, making it perfect for a quick meal (though it's easily multiplied) -- is a classic Malaysian dish that's often found at street stalls. And anything that's found at street stalls is, of course, comfort food. Feel free to use whatever combination of meat and tofu you want.
Mee Goreng
- 1 tsp. Chopped garlic
- ½ tsp. Kosher salt
- 3 heaping tsp. Chopped shallots
- 1 tsp. Sambal Oelek to taste (Malaysian chili condiment that can be purchased in Asian grocery stores)
- 1 tsp. Hot Madras curry powder
- 1 tbs. Sweet soy sauce
- 1 ounce Beef (thinly sliced)
- 1 ounce Chicken (thinly sliced)
- 3 shrimp (peeled and deveined)
- 2 ounces Calamari (thinly sliced)
- 8 ounces Precooked egg noodles (such as Lo Mein)
- 2 stalks yu choy (also known as green choy sum, available in Asian markets), cut into 2 inch pieces
- 1 whole egg
- ½ cup Bean sprouts
- 2 tbs. + 1 tsp. Vegetable oil
- 1 lime wedge
1. Grind garlic and salt in a mortar. Add the chopped shallots and Sambal Oelek (a Malaysian chili-based condiment), and grind until they form a paste.
2. Heat a wok over medium-low heat. Drizzle in 2 tbs of oil and add the ingredients from the mortar. Add the curry powder and stir, heating until aromatic. Add both soy sauces and the meat and stir fry for 3-4 minutes until the meat is cooked through.
3. Add the noodles and yu choy. Stir fry for 30 seconds, then push the mixture to one side of the wok.
4. Drizzle 1 tsp. of oil and scramble an egg in the space you've created in the pan. Add the bean sprouts and toss all ingredients together over the heat.
5. Ladle onto a plate and garnish with a wedge of lime. Squeeze lime juice over the mee goreng dish before eating.
