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

    1. Blanch me in boiling water for fifteen seconds. Drain and set aside.
    2. Mix all ingredients. Heat cooking oil in the wok. Fry onion and garlic until they are aromatic.
    3. 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.
    4. Add water if it is too dry. When the vegetables become soft, return the chicken meat to the wok.
    5. Then add the tofu, tomatoes, potatoes and sauce. Add the yellow noodles, combine with all the ingredients for the wok.
    6. Add water if it is too thick. Increase the heat to medium / high, sauté for one minute. Reduce the heat to a minimum.
    7. Push all the noodles to one side of the wok. Add a little oil to the wok and break the egg over it.
    8. Spread the egg with the spatula and slowly fold it into the noodles. It will be sticky, so continuous shaking and turning is necessary.
    9. Remove and serve with a lime wedge.