In This Video I will Show you How To Prepare Mee Goreng
Mie Goreng (or Mee Goreng) is an Indonesian noodle dish that’s also found in Malaysia and other parts of South East Asia. With a sticky, savoury sweet sauce, noodles are tossed with chicken, prawns, vegetables and signature egg ribbons. A street food favourite!
The key ingredient in the signature sticky noodle sauce is Kecap Manis which is a
syrupy sweet soy sauce that adds both flavour and sweetness into the sauce as well as thickening it.
Nowadays you’ll find it in the Asian section of large supermarkets in Australia, such as Woolworths and Coles.
NOODLES FOR MIE GORENG
In both Indonesia and Malaysia, Mie Goreng is made with all sorts of noodles. Thick, thin, crinkly, smooth. What might surprise you though is that Mie Goreng is actually commonly made by street vendors using instant noodles! Literally, the noodles you get in ramen and other instant noodles packets (just toss the seasoning packet). I like using instant noodles for Mie Goreng because you get that signature crinkly look just like you get from street food vendors! Recipe video above. These noodles tossed in a sticky savoury sweet sauce originates from Indonesia but is also popular in Malaysia. With chicken, prawns, vegetables and the signature egg ribbons, it's pretty fully loaded! They're commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!) Ingredients NOODLES - USE ONE (NOTE 1): ▢3 instant noodle cakes (I use this) ▢250g/8oz fresh egg noodles , thin to medium ▢150g / 5oz dried egg noodles , thin to medium SAUCE: ▢2 tbsp kecap manis (or dark sweet soy sauce) (Note 2) ▢2 tsp light soy sauce (or normal soy, Note 3) ▢2 tsp dark soy sauce , or more light soy sauce (Note 3) ▢1 tbsp oyster sauce (Note 4) ▢2 tbsp ketchup (yes really!) ▢1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste) ▢2 tsp sesame oil STIR FRIED NOODLES: ▢2 tbsp vegetable oil ▢2 eggs , lightly whisked ▢3 garlic cloves , finely chopped ▢120g/4oz chicken breast or thigh , sliced thinly into small bite size pieces ▢100g/3.5oz prawns/shrimp , raw, peeled and deveined (smaller are better) ▢2 cups cabbage , finely sliced (any green or white cabbage) ▢1 cup beansprouts ▢3 green onions , cut into 5cm/2" lengths (green and white part) Instructions Mix the Sauce in a bowl. Prepare noodles per packet directions just before cooking. EGG RIBBONS: Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!). Slide onto cutting board, roll up into loose "wrap". Slice into 1cm/ 1/3" thick pieces - you now have egg ribbons! COOKING: Heat remaining 1 tbsp oil in same skillet over HIGH heat. Add garlic and chicken, cook until half surface turns white. Add prawns and cook for 1 minute until chicken is mostly cooked. Add cabbage and bean sprouts, toss for 1 minute until a bit wilted. Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit. Toss through egg ribbons and serve immediately! Recipe Notes: 1. Noodles - use any yellow / wheat noodles you want, not rice noodles. Instant noodles (like you get in ramen and Maggi Noodles packets) is actually quite commonly used across South East Asia! I love the crinkly look - it's familiar and authentic! 2. Kecap Manis - sweet, intense flavoured soy sauce. Syrupy consistency, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng - Fried Rice). Sold in Asian section at large supermarkets in Australia (Woolies, Coles). OR use Dark Sweet Soy Sauce (very similar). 3. Soy sauces - the dark soy sauce stains the noodles darker brown and has a more intense soy flavour than light soy sauce. Light soy adds saltiness to dishes but doesn't stain noodles. Can sub Dark Soy with more light soy or all purpose. DO NOT sub the light soy with more dark soy sauce - too intense! 4. Oyster Sauce - if you can't consume, sub with Vegetarian Mushroom "Oyster Sauce", now available at major supermarkets in Australia like Woolies. 5. Recipe source - Original source from a cookbook I borrowed from the library many years ago, unfortunately I can't remember the name! 6. Nutrition per serving. You can reduce by 50 cal per serving if you halve the oil, just be sure to use a very good non stick pan. If you skip the sesame oil, you'll reduce it by another 35 cal per serving.
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