Spicy Fried Noodles/Mee Goreng (well almost)

Nupur’s Blogbite:4; whats lurking in the kitchen could not have been timed better. Ever since I came back from home last month, I did not do much grocery shopping. We had so much stocked items starting from daily staples like flour, spices, oils etc to fancy cooking ingredients like dry oregano, stock cubes, coconut milk, cheese etc. I make it a point to buy certain items that Hubby could cook easily before leaving, this time also before leaving I stocked on some packets of pasta, Maggie, cheese etc. but luckily he has a lot of well wishers and friends here who invited him almost all weekends, so apart from cooking chickens on weeknights he did not have to enter the kitchen much. As a result when I came back a pantry full of bachelor savior items greeted me. That way all what we eat these days could have entered BB4 but rather than following bookmarked recipes am preparing regular items that I cook often. I almost have finished the stored items some of which almost neared the expiry date except these 2 bags of ching’s secret egg noodles. I brought them home mainly because I love noodles and also as they were being sold at half the prices. Hubby doesn’t like it but they are great for a home alone girl’s meals. Boil the whole packet, toss with whatever veggies and seasoning you have, freeze and eat them for consecutive three days…that’s how they survive me on weekdays. But this time I had other plans. Though Hubby does not like Indian Chinese food or Indo Chinese cuisine as they are known but he is all praise for authentic Chinese dishes. A couple of months back he was there on his third trip and again came back explaining me how good Chinese food could be. This time he even clicked pictures of all the dishes he relished. So, I exactly knew what to prepare to make him eat noodles for dinner.

I have been following My Kitchen Snippets for quite some time and have relished many a dishes with my eyes. She is a master in Oriental Cuisine. Many a times I had eaten my bowlful of diet cornflakes watching her spicy noodles and rice dishes. This time I decided on making something for there…an authentic spicy noodle dish from a distant place, Malaysia. So all set on the recipe I brought home some more new ingredients to prepare Mee Goreng for our special Saturday Night dinner. Mee Goreng or fried noodles is a famous dish in Indonesia, Malaysia and Singapore. It is believed that this is of Chinese origin and the immigrants from there introduced this fiery spicy dish to the Malays. Mostly this is prepared with thin yellow noodles and various veggies and sea foods are fried together in spicy sambal to make it lip smacking good. Apart from making the sambal the fried part was done within 10 minutes…so if you have the sambal in store it could be a great weeknight meal too. In spite of swapping certain items using my brilliant ideas, the outcome was unbelievably good. The seriously hot taste of the red chillies complemented the sweetness of the coconut milk, veggies and prawns very well, and together created a fulfilling tongue tickling experience. loved the addition of the lemon grass which made it so aromatic. While eating the man of the house kept mum and after finishing his bowl and licking off the sauce from the bottom, Finally managed to ask “when are we eating this next?”…I knew exactly what it meant. Thanks Kitchen Snippets for this delicious recipe which I am going to make again and again and again and….

For the authentic recipe go HERE.

For my version read on

Spicy fried Noodles

Ingredients:

Noodles: 1 packet (I used Ching;s Secret)

Shrimps: 12 medium pieces

Tofu: 1 packet (1/2 cup cubed)

Bok Choy: 1 small bunch

Spring onion: ½ bunch

Carrot: 1 medium

Eggs: 2

Onion: 1 medium

Garlic: 5 fat cloves

For the Sambal:

Dry Red chilies: 15 pieces (soak in hot water)
Large onion: 1
garlic: 5 fat cloves
fried Shrimp: 4 pieces
lemongrass: 1stalk
ginger: 1”
thick coconut milk: ¼ cup

Tomato paste: 1 tbsp

Lemon rind: 1 tsp
 tamarind juice: 2tbsp
sugar and salt to taste

Seasoning:

Soy sauce: 2 tbsp

Vinegar: 1tbsp

Olive Oil: ¼ cup

Method:

First make the sambal: chop onion, ginger and lemon grass and blend the first 8 ingredients under sambal. Heat 2 tbsp oil and fry the spice blend and fry on low flame stirring occasionally. Once oil starts to separate add the other ingredients and fry till it gets a nice red colour and oil separates at the sides.

At the same time put the noodles to boil in a big pan of water, salt and 1/2 tsp oil. Cook till its cooked but not soft or mushy. Drain, wash under cold running water and keep aside.

While the sambal is frying prepare the veggies

Cut onion in thin slices.

Chop garlic.

Peel and Cut carrots in matchsticks.

Wash and tear bok choy in medium pieces.

Cut spring onions in small pieces.

Beat the eggs with salt. Heat 1/2 tsp oil in a pan and fry the eggs in 2 batches. Tear them in small pieces and keep aside.

Heat ½ tsp oil and fry the tofu cubes with salt till light brown and keep aside.

Take a wok and heat the rest of the oil, add the garlic and onion and fry till fragrant.

Add the prawns and salt and cook for a minute till the prawns turn colour.

Tip in the fried tofu and carrots. Fry for another minute and then add the bok choy, sambal and the seasonings. Give it a good stir and mix everything together. If dry pour some water and mix.

Now lower the heat and put the boiled noodles. Mix well and then fry on very high heat for 2 minutes.

Mix in the fried eggs, check seasoning and serve piping hot.

once the cooking was done it was difficult to wait for the photography part. Still for the sake of my blog We gathered the patience and did that in a jiffy, then all we did was attacking the gorgeous dish. 


Note: Next time am going to use mushrooms.


Sending this to Nupur's blogbite: 4; whats lurking in the kitchen.

Tags:

Malaysian Noodles, spicy noodles, fried noodles, hakka noodles, chow mein, prawn noodles, bok choy, sambal, soy sauce, sea food noodles, chinese,