This is an Indian noodle dish that is sour, spice, sweet, and tangy
all at the same time. “Goreng” means fried, and “mee” means noodle. This
dish uses hokkien, or egg noodles. If you’re making mee goreng and the
liquids seem to be reducing too quickly due to the high cooking heat,
add spoonfuls of water when you need to. A strainer will make preparing
the fresh egg noodles easier.
Ingredients:
1 lb. (450 g) fresh egg noodles
2 Tbsp. vegetable oil
1 sliced onion
˝ cup bean shoots
2 boiled potatoes, cut into cubes
1 tomato, cut into cubes
2 Tbsp. tomato sauce
1 Tbsp. chili sauce
1 cup cooked small shrimp
2 squares of dried beancurd cake, cut into cubes
1 egg, beaten
2 green onions, sliced
˝ cup shredded lettuce
1 lemon or lime, cut into wedges
Salt and sugar
Steps:
Pour boiling water over noodles and drain.
Add oil to wok and heat.
Cook chopped onion until tender.
Add egg noodles and cook for two or three minutes.
Add potatoes, tomato, bean shoots, tomato sauce, chili sauce and
beancurd cake.
Cook on high heat, stirring to mix.
Add salt and sugar to taste.
Push noodles to one side of the wok.
Add beaten egg, cover with noodles, and leave for half a minute.
Toss well, mix in chopped green onion.
Serve with shredded lettuce and garnish with lemon or lime
wedges.
