The thought of mee goreng just makes me salivate. At a whopping 500 calories (at least) per serving with high content of saturated fat and sodium, it’s definitely no heart-friendly hawker fare to enjoy on a daily basis. Good thing is, it’s not difficult to make mee goreng at home. I always find the ones outside too oily and sometimes too spicy for my liking (Thasevi at Jalan Kayu serves up a wickedly good mee goreng!) so I’d very much prefer my home version that is healthier and equally tasty. Indulge guilt-free! That’s what I love to do. Enjoy!
Mee Goreng Recipe
Ingredients (serves 3-4)
500g thick yellow noodles
200g bean sprouts
200g chye sim 菜心
150g fish cake, thinly sliced
3 small squids, sliced into rings
8-10 medium to large sized prawns, remove shells except tail
2 eggs, lightly beaten
2 tomatoes, cut into wedges
2 red onions, sliced
3 cloves garlic, minced
1/4 cup water
3 tbsp tomato ketchup
3 tbsp oyster sauce
1/2 tbsp kecap manis (sweet soy sauce)
1 tsp fish sauce
1 tbsp sambal chilli
1 + 1 tsp sunflower oil
sliced cucumbers as garnish
1. Heat 1 tsp oil in pan. Add egg mixture and scramble till it’s cooked. Push the egg to the edges of the pan.
2. Add 1 more tsp oil and saute the onion and garlic till fragrant. Stir to combine with the egg.
3. Add water, oyster sauce, ketchup and tomatoes. Bring to a boil.
4. Add prawns and squids and cook till they turn opaque.
5. Add bean sprouts and chye sim and cook till slightly tender. Season with fish sauce.
6. Add kecap manis, sambal chilli and fish cakes. Toss in yellow noodles. Adjust seasoning if need be. Use the spatula to loosen the noodles and stir fry thoroughly till well combined.
7. Serve with sliced cucumbers and a dollop of tomato ketchup on top if preferred.
And here’s a plate of tantalising mee goreng. Bon appetit!