Mee Goreng (Spicy Fried Noodles)
Try Chef Nora Haron’s take on this spicy fried noodle dish from Indonesia which is also popular in Singapore and Malaysia.
Time: 30 min
Difficulty level: Medium
For the chili paste:
- 5 red Fresno chilies
- 3 cloves of garlic
- 1 inch of ginger
Add a little water to the ingredients and blend in a small food processor or blender to make the paste. You will have some extra paste left after making this dish which you can use for something else.
For the noodles:
- 3 tbsp cooking oil
- 3 tbsp sweet soy sauce (Kecap Manis)
- 3 makrut leaves, sliced thinly
- 1 cup shrimp
- 1/2 cup chopped mushrooms
- 1 cup any vegetable you like
- 1 box of Nona Lim Traditional Ramen (refrigerated, not frozen)
- 1/2 cup fried firm tofu cubes (optional)
- Salt to taste
For the egg garnish (optional):
- Beat 2 eggs
- Add a little bit of oil to your pan (or use a nonstick pan) and heat pan over low heat.
- Spread egg in a thin swirl around your sauté pan and sprinkle some salt to season it. This will cook really fast. Flip egg and cook for 30 more seconds. Remove from heat.
- Place on cutting board. Once cool, roll up the thin egg sheet and cut into thin slices to make egg ribbons.
- If using tofu cubes, fry in oil and set aside.
- Heat pan over medium heat and add cooking oil.
- Sauté about 3 tbsp of the chili paste with the sliced makrut leaves. Add more chili paste if you like it spicy.
- Add the sweet soy sauce.
- Add the shrimp in and stir-fry briefly.
- Add vegetables and stir-fry.
- Add fried tofu cubes to rest of ingredients in pan.
- Lastly, loosen up the ramen noodles so they are separated from the bundle.
- Add noodles to the pan. No need to pre-cook! If the noodles stick together in the pan, add a little oil to help with the separation. Fry noodles for a few minutes. Season with salt to taste.
- Plate, garnish with the egg ribbons and serve with a wedge of lime. Yum!