wild serai's supperclub, I was suddenly reminded of how delicious this noodle dish truly is.
After making a batch of the sambal goreng recently, I thought I will cook up this simple dish for a quick midweek supper. With it's bright orangey-red colour and a mild sweet and spicy flavour, all balanced out by a subtle tanginess, this is just perfect for a cold evening. And what with the weather chucking it down outside, nothing will be as comforting as a plate of sweet sticky strands of noodles. The diced potato and the tomato wedges might sounds a bit strange but these are typical ingredients that goes onto the mee goring and they provide an interesting contrasting textures to the finished dish.
Sambal ikan bilis that I've made recently to provide an added crunchy texture.
Ingredients (Serves 2 - 3)
5 tbsp sunflower or vegetable oil
3 free range eggs
2 garlic cloves, crushed
10-12 fresh prawns, shelled and deveined
500g fresh egg noodles
100g Chinese choy sum, cut into 2.5cm length
75g bean sprouts
1 tbsp kecap manis (sweet dark soy sauce)
4 tbsp Sambal Goreng (shop bought or click here for recipe)
1 medium potato, boiled, peeled and cut into 1cm cubes
1 ripen tomato, cut into 8 wedges
sea salt and freshly ground pepper, to taste
Heat 2 tablespoon of the oil over medium heat. In a bowl, beat the eggs and add to the wok to fry for 1 minute, until the eggs is just starting to set. Transfer back into the bowl and set aside. The eggs should still be slightly wobbly and just a touch runny at this stage.
sambal goreng or sambal ikan bilis on the side.