mee goreng

Recipe video above. These noodles tossed in a sticky savoury sweet sauce originates from Indonesia but is also popular in Malaysia. With chicken, prawns, vegetables and the signature egg ribbons, it&#x27;s pretty fully loaded! They&#x27;re commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!)

Mie Goreng (Mee Goreng)

instant noodle cakes ((I use this))

egg noodles (, thin to medium)

tbsp kecap manis ((or dark sweet soy sauce) (Note 2))

tsp light soy sauce ((or normal soy, Note 3))

tsp dark soy sauce (,

tbsp oyster sauce ((Note 4))

tbsp ketchup ((yes really!))

tsp sambal oelak, chilli paste

tsp sesame oil

vegetable oil

eggs (, lightly whisked)

garlic (, finely chopped)

chicken breast

100 grams/3.5 ounces prawns/shrimp (, raw, peeled and deveined (smaller are better))

cabbage (, finely sliced (any green or white cabbage))

beansprouts

green onions

Mix the Sauce in a bowl.

Prepare noodles per packet directions just before cooking.

Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).

Slide onto cutting board, roll up into loose "wrap". Slice into 1cm/ 1/3" thick pieces - you now have egg ribbons!

Egg Ribbons:

Heat remaining 1 tbsp oil in same skillet over HIGH heat.

Add garlic and chicken, cook until half surface turns white.

Add prawns and cook for 1 minute until chicken is mostly cooked.

Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.

Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit.

Toss through egg ribbons and serve immediately!

Cooking:

Today I want to introduce a stir-frying noodle with a deep cultural heritage of the Indian Muslim origin in Malaysia - Mee Goreng Mamak. 

Mee refers to noodles, and goreng means stir-frying in both Malay and Indonesian language.

Mee Goreng

(1.5 tbsp) kicap manis (sweet soy sauce)

(4 tsp) dark soy sauce

(2 tsp) oyster sauce

(4 tbsp) ketchup

(5 tbsp) chili sauce

tsp white pepper

(1tbsp) Malaysian curry powder

milliliters (2 tbsp) water

yellow noodles

tbsp cooking oil

garlic,

onion (70 grams), thinly sliced

chicken breast meat,

choy sum

cabbage, thinly sliced

firm tofu

tomato (50 grams), diced

potato (70 grams),

Sambal and bird's eye chili (to adjust spiciness)

eggs

salt

lime

Blanch the mee in boiling water for fifteen...

Blanch the mee in boiling water for fifteen seconds. Drain and set aside.

Combine all the ingredients in (A).

Heat some cooking oil in the wok. Saute...

Heat some cooking oil in the wok. Saute the onion and garlic until aromatic. 

Add the chicken bread meat and season with...

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...

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...

When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce (A).

Add the yellow noodles, combine with all the...

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...

Turn up the heat to medium/high, stir-fry for a minute.

Reduce the heat to low. Then push the...

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...

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.

https://mediavine-res.cloudinary.com/video/upload/ta5unvsrtxa0pt33bfd8.mp4

Today I want to introduce a stir-frying noodle with a deep cultural heritage of the Indian Muslim origin in Malaysia - Mee Goreng Mamak. 

Mee refers to noodles, and goreng means stir-frying in both Malay and Indonesian language. 
This variant of fried noodles is entirely different from the Chinese noodles like Chow Mien. 

Potatoes, tofu, and cabbage are among some of the ingredients.  
This recipe is based on how the Indian Muslims cooked in Malaysia.

It is a spicy recipe. Adjust the levels of spiciness. The locals like to add chopped chilies and chili paste! 

The recipe and video are here. 
https://tasteasianfood.com/mee-goreng/

Ingredients
Sauce (A):
23g (1.5 tbsp) kicap manis (sweet soy sauce)
20g (4 tsp) dark soy sauce
10g (2 tsp) oyster sauce
60g (4 tbsp) ketchup
75g (5 tbsp) chili sauce
1/2 tsp ground white pepper
8g (1tbsp) Malaysian 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
One lime for juice and decoration

Instructions:
- Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
- Combine all the ingredients in (A).
- 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 sry.
- When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce (A).
- 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.

#MeeGoreng #MeeGorengMamak #MeeGorengIndonesia #MeeGorengMalaysia #MalaysianFriedNoodles

==========================
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Mee Goreng – How to cook great noodles in 4 quick steps

Mie Goreng or Mee Goreng is an Indonesian Fried Noodle dish, that’s also commonly found in Malaysia and other parts of Southeast Asia. It has a thick, somewhat syrupy sweet sauce with a hint of spice. It’s commonly cooked with prawns, egg, and chicken, but fro this vegan version I use some strips of tempeh and plant-based “pork” but you can opt to use other protein of your choice, too!

This is a really simple, easy, and tasty noodle dish that you can easily prepare and mix with other vegetables of your choice.

Vegan Mie Goreng (Indonesian Fried Noodles)

dry instant ramen noodle

220 g fresh yellow wheat noodles

gluten-free rice ramen noodle cakes

g tempeh tofu

1.5 tbsp kecap manis or sweet soy sauce

tbsp vegetarian mushroom oyster sauce

tsp chili sauce

tsp dark soy sauce (optional

tbsp tomato ketchup

tbsp neutral oil

onion

garlic (minced)

tbsp kecap manis

200 g shredded cabbage (around 2.5 cups, see notes for other vegetable options!)

Sliced chili (optional)

You can use any kind of wheat or yellow noodles for this recipe, but I wouldn’t recommend using vermicelli or rice noodles. I used instant ramen noodles (that came without the sauce packets) and love these curly noodles for recipes like this.

Half-cook the noodles according to package instructions.

For the dry instant noodles I used, I simple boiled them in water until still very chewy (a hard bite is okay since it’ll still cook down when stir-frying later on).

I took them out of the water and drained them before running them through cold water to wash off extra starch. Then I added a small amount of oil to coat the noodles to prevent them from sticking and clumping together.

If using fresh noodles, you’ll need to boil these as well or follow the package instructions as needed.

Noodles

If using tofu, press your tofu to drain excess liquid. I like to wrap mine in a towel and place a weighted surface (such as a plate) on top to squeeze out extra water.

Slice the tofu/tempeh into thin 1/2-inch thick strips. I baked my tempeh at 350F for 10 minutes until lightly brown. You can also opt to just pan-fry these with some oil then set-aside to mix with the noodles later on.

For the plant-based “pork”, I simply thawed mine.

Protein

Simply mix all the ingredients together. Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

Sauce

Heat a large pan or wok over high heat.

Once hot, add in the oil.

Sauté the green onion, onion, and garlic for 1 to 2 minutes until tender and aromatic.

Move the onions and garlic to the side of the pan and then add in more oil (if needed) then add in the tempeh/tofu and plant-based meat.

Season with some kecap manis (see homemade recipe here) and then mix well. Cook for 2 minutes over medium high heat.

Add in the shredded cabbage. Cook the cabbage for 3 to 4 minutes over medium high heat until tender.

Add in the noodles to the pan.

Pour in the sauce.

Mix the noodles well and then cook for 2 to 3 minutes over medium high heat. Feel free to season with more kecap manis or chili sauce, if needed.

Taste the noodles and then turn off the heat if you’re happy with the taste and doneness of the noodles. Top with some sliced chili, if you&#039;d like. Enjoy these while freshly cooked and hot!

Stir-Fry

Mee Goreng is one of the most popular fried noodle dishes in Malaysia and Indonesia. This Indian Mamak Mee Goreng recipe is authentic, easy and so good!

cooking oil

potato, boiled, peeled, and sliced

squid,

lb. (0.4 kg) yellow noodles, rinsed and drained

bean sprouts,

lettuce sliced,

lime,

red chilies

water

soy sauce

soy sauce or kecap manis

tomato ketchup

Sugar,

Combine all the ingredients in Chili Paste and...

Combine all the ingredients in Chili Paste and blend well using a food processor.

Heat a wok and add "tumis" or stir...

Heat a wok and add "tumis" or stir fry the Chili Paste until the oil separates from chili. Set aside.

In a small bowl, combine all the ingredients...

In a small bowl, combine all the ingredients of the Sauce together. Set aside.

Heat up a wok on high heat and...

Heat up a wok on high heat and add 2 tablespoons of cooking oil. Add the garlic, 3 tablespoons of Chili Paste, potatoes, bean curd and squid. Stir fry until fragrant. Add the yellow noodles and the Sauce and continue stirring. Push the noodles to the side of the wok.

Add the remaining 1/2 tablespoon cooking oil and...

Add the remaining 1/2 tablespoon cooking oil and crack the eggs on top of the oil. Scramble the eggs and mix in with the noodles. Add the bean sprouts and quick stir for about 1 minute.

Dish out and garnish with sliced lettuce leaves...

Dish out and garnish with sliced lettuce leaves and lime wedges. Squeeze some lime juice all over the noodles before serving.

Learn how to make delicious authentic Indonesian mie goreng Jawa that is perfect for any day of the week. A recipe passed down from my mom to me.

The Best Indonesian Mie Goreng (Mie Goreng Jawa)

500 gr Yellow egg noodles

Tbsp cooking oil (divided)

leek (optional,

shrimp

cabbage

tomato

Tbsp kecap manis

soy sauce (and more to taste)

Tbsp sambal oelek (optional, chili

shallots (or use 1 small onion, diced)

garlic (finedly minced)

candlenuts (optional (or sub with macademia nuts))

shallots crisp ((bawang goreng))

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later. Use 1/2 lbs (250 gr) dry noodles and it will give you close to 500 grams of cooked noodles

Place the shallots, garlic in food processor and finely chopped them or you can chop by hand too. If using candlenuts or macadamia nuts, processed them into a paste consistency you can use a bit of oil to get it going

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside

Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add aromatics you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of hot water to help soften the cabbage, cover with a lid and cook for about 1 minute. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste

Garnish with bawang goreng if you want and serve immediately

https://content.jwplatform.com/videos/MxXWdIFY.mp4

For the sauce, simply mix all the ingredients together (kecap manis, veg oyster sauce, chill sauce, dark soy sauce ketchup).Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

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Top 6 mee goreng recipes from across the web

The most viewed mee goreng recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mie Goreng (Mee Goreng)

Mee Goreng

Vegan Mie Goreng (Indonesian Fried ...

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The Best Indonesian Mie Goreng (Mie...

Vegan Mie Goreng (Indonesian Fried ...

The most viewed mee goreng recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine