Thursday, 19 April 2012

There's No Mee Goreng Without A Sambal Goreng... (a simple spicy stir fried noodles)

I haven't had this for such a long time and after having an excellent rendition of this Malaysian classic at the recent 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.
Popular throughout Malaysian and Singapore, this noodles delight is normally topped with more sambal goreng for an additional kick. However, just to make it that much more delicious (well, for me anyway), I have served mine with a 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


Method


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.
Heat up the rest of the oil in the wok over high heat. When smoking, add the garlic and stir fry for 1 minute, until fragrant. Add the prawns and stir fry  for another 2 minutes before adding in the noodles, choy sum and bean sprouts. Cook for another 2 minute, stirring constantly.
Add the kecap manis, sambal goreng, potato and tomatoes. Stir fry for another 2-3 minutes before adding the partially cooked fried eggs. Cook for another minute, toss to mix well. Season with the salt and pepper to taste and serve immediately with with more sambal goreng or sambal ikan bilis on the side.

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