Mee Goreng (Fried Noodles)

Mee Goreng (Fried Noodles) Recipe from Malaysia with Onions, Garlic, Chili, Curry, Chicken Stock, and Oil

Region / culture: Malaysia | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mee Goreng, also known as Fried Noodles, is a popular dish in Southeast Asian cuisine. This flavorful and spicy noodle dish is a favorite among many for its bold flavors and satisfying taste.

History

Mee Goreng originated in Indonesia and Malaysia, where it is commonly found in street food stalls and restaurants. The dish has since spread to other parts of Southeast Asia and has become a staple in many households.

Ingredients

2 onions, sliced
4 cloves garlic, minced
2 tbsp oyster sauce
1 tbsp ground chilli/sambal oelek (omit this if you do not want it hot)
3 tbsp curry powder (omit this if you do not want it spicy)
150 g fresh prawns, cleaned and shelled
noodles (you can use instant noodles)
1 cup chicken stock
100 g bean sprouts
0.5 red pepper, sliced for garnishing
0.5 cup oil

How to prepare

Heat oil in a wok and fry onions, garlic, oyster sauce, ground chili, and curry powder until fragrant. Add prawns and chicken stock. Bring to a boil and add noodles and bean sprouts. Fry until dry and remove from heat. Garnish with red pepper and serve immediately.

Variations

Add tofu or chicken for a vegetarian or protein-rich option
Use different types of noodles such as rice noodles or egg noodles for a different texture

Cooking Tips & Tricks

Make sure to use fresh prawns for the best flavor

- Adjust the amount of chili and curry powder to suit your spice preference

- Be careful not to overcook the noodles, as they can become mushy

Serving Suggestions

Mee Goreng can be served with a side of pickled vegetables or a fried egg on top for added flavor.

Cooking Techniques

Stir-frying is the key technique used in making Mee Goreng, ensuring that the noodles are cooked evenly and absorb all the flavors of the sauce.

Ingredient Substitutions

Substitute prawns with chicken or tofu for a different protein option

- Use soy sauce instead of oyster sauce for a vegetarian version

Make Ahead Tips

Mee Goreng can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in a pan before serving.

Presentation Ideas

Garnish Mee Goreng with fresh herbs such as cilantro or Thai basil for a pop of color and flavor.

Pairing Recommendations

Mee Goreng pairs well with a cold glass of iced tea or a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 10g per serving

Vitamins and minerals

Mee Goreng is a good source of Vitamin C, Vitamin A, and Iron

Alergens

Contains shellfish (prawns) and gluten (noodles)

Summary

Mee Goreng is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Mee Goreng is a delicious and satisfying noodle dish that is easy to make at home. With a perfect balance of flavors and nutrients, it is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Malaysia. My family didn't have much, but we always made the best of what we had. And one thing we always had plenty of was noodles.

One day, I was out exploring in the village when I came across a small food stall with the most amazing smells wafting from it. Curious, I peeked inside and saw a kind old woman cooking up a storm. I watched in awe as she tossed noodles, vegetables, and spices together in a wok, creating a dish that looked and smelled absolutely delicious.

I couldn't resist. I approached the old woman and asked her what she was making. She smiled kindly and told me it was Mee Goreng, a popular Malaysian dish made with fried noodles. Intrigued, I asked her if she could teach me how to make it. To my surprise, she agreed.

For the next few hours, I stood by the old woman's side, watching her every move as she cooked up a batch of Mee Goreng. She explained each step to me in detail, from the type of noodles to use to the perfect balance of spices. I was enthralled by her knowledge and skill, and I knew that I had stumbled upon something truly special.

After she finished cooking, the old woman handed me a plate of Mee Goreng to try. I took a bite, and my taste buds exploded with flavor. It was unlike anything I had ever tasted before – spicy, savory, and utterly delicious. I knew then and there that I had to learn how to make this dish on my own.

I thanked the old woman profusely for her generosity and headed home, my mind racing with thoughts of Mee Goreng. Back in my tiny kitchen, I gathered the ingredients I needed and set to work, trying to recreate the magic I had witnessed earlier that day.

It wasn't easy at first. I made mistakes, burned noodles, and over-spiced the dish more times than I could count. But I persevered, determined to master the art of Mee Goreng. I practiced day in and day out, experimenting with different ingredients and techniques until I finally got it right.

And when I did, oh, what a feeling it was. The satisfaction of creating something so delicious from scratch, the joy of sharing it with my family and friends, the pride in knowing that I had mastered a dish that had once seemed so out of reach.

Over the years, I continued to perfect my recipe for Mee Goreng, adding my own twists and touches to make it truly my own. I shared it with anyone who would listen, passing down the knowledge and love for this dish to the next generation.

Now, as I stand in my kitchen, surrounded by the aromas of spices and noodles, I can't help but feel grateful for that chance encounter with the old woman in the food stall all those years ago. She may have taught me how to make Mee Goreng, but she also taught me so much more – the importance of sharing recipes, of passing down traditions, of never giving up on something you love.

And as I take a bite of the Mee Goreng simmering on the stove, I know that the memory of that day will always bring a smile to my face. It's not just a recipe – it's a story, a journey, a part of who I am. And I wouldn't have it any other way.