Mee goreng or fried noodles is darn delicious! I eat it at least twice a week during my office lunch hour or cook for myself at home.But I really miss Japanese fried noodles cooked by my sister -in- law, Sachiko when I was in Japan.Her fried noodles is so simple but terrific ! By the way, It’s been a busy week at the Resort and I haven’t had much time to cook for Naomi. However, today I prepare something not so complicated yet different from Sachiko's version of mee goreng, so I cooked up this nice Malaysian Mee goreng !
I'm open to any type as long as it's been tested and yummy!
- 100g deep fried tofu
- 500g Chinese noodles
- Cooking oil
- 1 tea spoon soya sauce
- 1 medium size onion+2 cloves garlic chopped.
- 1 ripe tomato diced.
- 1 tablespoon chili sauce or chili paste
- 4 tablespoon oyster sauce
- 2 eggs
- Cabbage- sliced
- 2 potato boiled / peeled and chopped
- 1/4 tablespoon salt
- 1/4 lb squids/Shrimps or boneless chicken.
- A handful of bean sprouts - rinsed
-Put the Chinese noodles into a plate and rinse under warm water,drain and set aside.
-Heat the oil in a wok. Add onion,garlic and stir-fry over medium heat for about 5 minutes.
-Add the squids/shrimp, chilli sauce, oyster sauce and soy sauce and stir fry over medium heat for 3-4 minutes - mixing well.
-Pour over the beaten egg and leave to set for a minutes then mix in with the noodles.
-Add the tofu,sliced cabbage, diced tomato,chopped potato,salt and a teaspoon of vinegar.
-Add the beanspouts - mixing well for few minutes.
-Serve with additional tomato and chilli sauce. You also may serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating, if desired.