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Mie Goreng (Mee Goreng)

Mie Goreng (Mee Goreng)

Main CourseAsianNon-VegetarianSpicyMedium10 min2

Submitted by Sanjay Patel

Source: www.recipetineats.com

Ingredients

2 servings
  • 3 instant noodle cakes (I use this)
  • 250g/8oz fresh egg noodles (, thin to medium)
  • 5 1/4 oz / 5oz dried egg noodles (, thin to medium)
  • 2 tbsp kecap manis ((or dark sweet soy sauce) (Note 2))
  • 2 tsp light soy sauce (or normal soy, Note 3)
  • 2 tsp dark soy sauce (, or more light soy sauce (Note 3))
  • 1 tbsp oyster sauce (Note 4)
  • 2 tbsp ketchup (yes really!)
  • 1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil
  • 2 eggs (, lightly whisked)
  • 3 garlic cloves (, finely chopped)
  • 120g/4oz chicken breast or thigh (, sliced thinly into small bite size pieces)
  • 100g/3.5oz prawns/shrimp (, raw, peeled and deveined (smaller are better))
  • 2 cups cabbage (, finely sliced (any green or white cabbage))
  • 1 cup beansprouts
  • 3 green onions (, cut into 5cm/2" lengths (green and white part))

Instructions

  1. 1.
    Mix the Sauce in a bowl.
  2. 2.
    Prepare noodles per packet directions just before cooking.
  3. 3.
    Heat 1 tbsp oil in a large skillet over medium heat.
  4. 4.
    Pour in egg, swirl to coat base.
  5. 5.
    Cook 1 minute until mostly set, then flip (do your best!).
  6. 6.
    Slide onto cutting board, roll up into loose "wrap".
  7. 7.
    Slice into 1cm/ 1/3" thick pieces - you now have egg ribbons!
  8. 8.
    Heat remaining 1 tbsp oil in same skillet over HIGH heat.
  9. 9.
    Add garlic and chicken, cook until half surface turns white.
  10. 10.
    Add prawns and cook for 1 minute until chicken is mostly cooked.
  11. 11.
    Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
  12. 12.
    Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit.
  13. 13.
    Toss through egg ribbons and serve immediately!