The mee goreng, also known as bakmi goreng, is a fried noodle dish often spicy, from Southeast Asia, common in Indonesia.
- PREP TIME-15 minutes
- COOK TIME-10 minutes
- TOTAL TIME-25 minutes
Ingredients Of Mee goreng
Sauce (A)
- 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
Others (B)
- 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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Instructions Of mee goreng
-
- Blanch me in boiling water for fifteen seconds. Drain and set aside.
- Mix all ingredients. Heat cooking oil in the wok. Fry onion and garlic until they are aromatic.
- Add the chicken bread meat and season with salt. Fry until cooked and slightly brown. Sauté the choy sum and cabbage with a little oil and season with salt.
- Add water if it is too dry. When the vegetables become soft, return the chicken meat to the wok.
- Then add the tofu, tomatoes, potatoes and sauce. Add the yellow noodles, combine with all the ingredients for the wok.
- Add water if it is too thick. Increase the heat to medium / high, sauté for one minute. Reduce the heat to a minimum.
- Push all the noodles to one side of the wok. Add a little oil to the wok and break the egg over it.
- Spread the egg with the spatula and slowly fold it into the noodles. It will be sticky, so continuous shaking and turning is necessary.
- Remove and serve with a lime wedge.
