Mee Goreng II

Mee Goreng II Recipe - Vegetarian Indian Cuisine

Region / culture: India | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mee Goreng II is a popular Malaysian dish that is loved for its bold flavors and satisfying textures. This stir-fried noodle dish is packed with vegetables, protein, and spices, making it a delicious and filling meal.

History

Mee Goreng is a dish that originated in Indonesia but has since become a staple in Malaysian cuisine. It is a dish that is often enjoyed as street food and is known for its spicy and savory flavors.

Ingredients

100 g of rice noodles or vermicelli
2 cups of finely sliced cabbage
1 cup of bean sprouts
2 cloves of minced garlic
0.25 cup of thinly sliced onion
2 eggs
1 tbsp of curry powder
1 chopped tomato
1 tsp of soy sauce
1 tsp of chili powder
salt, to taste
3 tbsp of cooking oil

How to prepare

Soak the noodles in cold water for 20 minutes and then drain them.
In a small bowl, beat the eggs with a pinch of salt. Fry the eggs in a non-stick pan, then remove and slice them into strips.
Heat oil in a wok and sauté the garlic and onion over medium heat until the onions become soft. Add the cabbage and bean sprouts, and sauté for about 2 minutes.
Add curry powder, chopped tomatoes, chili powder, and soy sauce. Continue to cook for another 2 minutes.
Add the noodles and stir-fry until they are cooked. Before serving, top with crispy anchovies and sliced egg strips.

Variations

Add shrimp, chicken, or tofu for additional protein.
Include bell peppers, carrots, or broccoli for extra vegetables.
Adjust the spice level by adding more or less chili powder.

Cooking Tips & Tricks

Soaking the noodles in cold water before cooking helps to soften them and prevent them from sticking together.

- Be sure to cook the vegetables until they are just tender to retain their crunch and nutrients.

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

Serving Suggestions

Mee Goreng II can be served on its own as a complete meal or paired with a side of pickled vegetables or a fresh salad for added crunch and freshness.

Cooking Techniques

Stir-frying is the main cooking technique used in Mee Goreng II. Be sure to cook the ingredients over high heat and keep them moving in the wok to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use rice noodles or egg noodles instead of vermicelli.

- Substitute cabbage with bok choy or kale.

- Replace bean sprouts with snow peas or snap peas.

Make Ahead Tips

Mee Goreng II can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Presentation Ideas

Garnish Mee Goreng II with fresh cilantro, sliced green onions, or a squeeze of lime juice for a pop of color and flavor. Serve in a bowl or on a plate for an attractive presentation.

Pairing Recommendations

Mee Goreng II pairs well with a cold glass of iced tea or a refreshing fruit juice. For a complete meal, serve with a side of steamed rice or a light soup.

Storage and Reheating Instructions

Store any leftover Mee Goreng II in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

One serving of Mee Goreng II typically contains around 300-400 calories, depending on the ingredients used and portion size.

Carbohydrates

Mee Goreng II is a carbohydrate-rich dish due to the noodles and vegetables. One serving typically contains around 40-50 grams of carbohydrates.

Fats

The fats in Mee Goreng II come from the cooking oil used to stir-fry the ingredients. One serving usually contains around 10-15 grams of fat.

Proteins

Protein in Mee Goreng II comes from the eggs and any additional protein sources like tofu or chicken that may be added. One serving typically contains around 10-15 grams of protein.

Vitamins and minerals

Mee Goreng II is a good source of vitamins and minerals, especially from the vegetables used in the dish. It provides essential nutrients like vitamin C, vitamin A, and potassium.

Alergens

Mee Goreng II may contain allergens like eggs, soy sauce, and gluten from the noodles. Be sure to check for any allergens before consuming.

Summary

Mee Goreng II is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a flavorful and satisfying meal option.

Summary

Mee Goreng II is a delicious and satisfying dish that is perfect for a quick and flavorful meal. Packed with vegetables, protein, and spices, this stir-fried noodle dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a hot summer day when I stumbled upon the secret to making the most delicious Mee Goreng II. I was visiting my friend Fatimah in her bustling kitchen in the heart of Kuala Lumpur. The aromas of spices and herbs filled the air as we chatted and sipped on fragrant Malaysian tea.

Fatimah was known for her culinary prowess, and she had a reputation for creating the most mouth-watering dishes in town. As we sat at her kitchen table, she began to regale me with stories of her travels through Southeast Asia, where she had learned the art of cooking from some of the best chefs in the region.

I watched in awe as Fatimah effortlessly whipped up a batch of Mee Goreng II, a popular Malaysian street food dish that consisted of stir-fried noodles with a spicy and tangy sauce. The aroma of the dish wafted through the kitchen, making my mouth water in anticipation.

As Fatimah stirred the noodles in the sizzling wok, she explained the intricacies of the dish to me. She told me about the key ingredients that gave the Mee Goreng II its unique flavor profile – the tangy tamarind paste, the spicy sambal chili sauce, the earthy turmeric, and the fragrant lemongrass.

I watched intently as Fatimah added each ingredient to the wok, carefully balancing the flavors and adjusting the seasonings to perfection. She told me that the key to a good Mee Goreng II was in the technique – the noodles had to be cooked just right, not too soft or too hard, and the sauce had to be thick and flavorful.

After what seemed like hours, Fatimah finally dished up the Mee Goreng II onto two plates and handed me a fork. I eagerly took a bite and was immediately transported to a world of bold flavors and exotic spices. The tangy tamarind combined with the fiery sambal created a symphony of flavors in my mouth, while the tender noodles provided the perfect canvas for the rich and savory sauce.

I couldn't believe how delicious the Mee Goreng II was – it was like nothing I had ever tasted before. I asked Fatimah for the recipe, and she smiled slyly, telling me that it was a closely guarded secret that had been passed down through generations in her family.

But she could see the longing in my eyes, and she relented, agreeing to teach me the art of making Mee Goreng II. Over the next few days, I followed Fatimah around her kitchen, taking notes and asking questions as she patiently guided me through the steps of making the dish.

I learned how to cook the noodles to perfection, how to balance the flavors of the sauce, and how to adjust the seasonings to suit my own taste. Fatimah shared her tips and tricks with me, giving me the confidence to experiment and make the dish my own.

And so, armed with the knowledge and expertise of my dear friend Fatimah, I began to make Mee Goreng II in my own kitchen. I added my own twist to the recipe, incorporating ingredients that reminded me of my own childhood and travels.

The dish became a hit with my family and friends, who marveled at the complex flavors and bold spices of the Mee Goreng II. I shared the recipe with anyone who asked, passing on the knowledge that had been passed down to me by Fatimah.

To this day, whenever I make Mee Goreng II, I think of my dear friend and the unforgettable summer day when she taught me the art of cooking. The dish has become a staple in my kitchen, a reminder of the power of friendship and the joy of discovering new flavors and cuisines.

And so, as I sit down to enjoy a steaming plate of Mee Goreng II, I raise my fork in a silent toast to Fatimah, the culinary genius who opened my eyes to a world of bold flavors and exotic spices. And I am grateful for the memories we shared and the recipe that will forever hold a special place in my heart.