Mie goreng, also known as bakmi goreng, is an often spicy fried noodle dish, originating from Southeast Asia, common in Indonesia.
PREP TIME-15 minutes
COOK TIME-10 minutes
TOTAL TIME-25 minutes
- 23g (1.5 tbsp) sweet soy sauce
- 20g (4tbsp) dark soy sauce
- 10g (2tbsp) oyster sauce
- 60g (4tbsp) ketchup
- 75g (5tbsp) chilli sauce
- 1/2 tsp ground white pepper
- 1 tbsp curry powder
- 30ml (2 tbsp) water
- 450g yellow noodles
- 3 tbsp cooking oil
- 3 cloves garlic, coarsely chopped
- 1 small onion (70g), thinly sliced
- 75g chicken breast meat, cut into thin slices
- 150g choy sum
- 100g cabbage, thinly sliced
- 150g firm tofu
- 1/2 tomato (50g), diced
- 1 small potato (70g), diced and boiled until soft
- Sambal and bird’s eye chili (to adjust spiciness)
- 3 eggs
- 1/2 teaspoon salt
- One lime for juice and decoration
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- Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
- Combine all the ingredients in .
- Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.
- Add the chicken bread meat and season with salt. Fry until it is cooked and slightly brown.
- Stir-fry the choy sum and cabbage with some oil and season with salt. Add some water if it is too dry.
- When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce .
- Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
- Turn up the heat to medium/high, stir-fry for a minute.
- Reduce the heat to low. Then push the noodles to one side of the wok. Add some more oil to the wok and crack the egg on it.
- Spread out the egg with the spatula and slowly fold into the noodles. It will be sticky, so continuous stirring and flipping are necessary. Remove and served with a wedge of lime.