Right now a lot of people must be thinking of the indomie instant noodles. No, this isn’t about me cooking a packet of instant noodles.
This is tenfold better.
Mi goreng translates to ‘fried noodles’ (exciting, I know), and is common in Malaysia, Indonesia and Singapore. It’s another classic dish which has many variations, and this particular recipe, once again, was derived from Rick Stein’s fabulous Far Eastern Odyssey. It’s one of those meals you crave for ages after you eat it, and in fact I’m going to make it again tonight.
Scroll down for the recipe
110g (3.8oz) potato, peeled cut into inch cubes
100g (3.5oz) dried egg noodles
1 ½ tablespoons tomato ketchup
1 tablespoon sweet chilli sauce
1 tablespoon dark soy sauce
½ tablespoon sambal oelek
½ teaspoon sugar
¼ teaspoon salt
½ large onion, sliced thinly
2 large cloves garlic, sliced thinly
300g (10.6oz) chicken, cut into thin strips
50g (1.7oz) raw prawns
50g (1.7oz) bok choy, cut across into thick strips
1 large egg, beaten
2 spring onions, sliced thinly lengthways
50g (1.7oz) bean sprouts
Crisp fried shallots
- If using the crisp fried shallots (optional, for serving), prepare them now and set aside on some newspaper to drain.
- In a pot of boiling salted water, cook the potato until just cooked, then drain
- In another pot of boiling water, cook the egg noodles, then drain
- While the potato and noodles are cooking, mix the sauce. Combine the ketchup, sweet chilli sauce, soy sauce, sambal oelek, and sugar in a bowl, and taste to ensure all flavours are balanced. Add more if you wish.
- Using a wok, heat some oil and when hot throw in the garlic and onion. Fry until they begin to turn golden, then add the chicken and prawns. Fry further, stirring, until the chicken is almost cooked through
- Now throw in the bok choy and stir in, then add the noodles, potatoes, and sauce mix.
- Once everything has been heated through, push the noodles to one side of the wok to create a space for the egg. Pour in the egg and cover it with noodles, leaving it for about 30 seconds to cook.
- At this stage quickly add the spring onions and bean sprouts, and mix the whole thing well to get the egg off the bottom of the wok.
- Serve immediately, topped with crispy shallots and a lime wedge on the side.