There are two types of mee goreng offered at the local hawker centers and foodcourts – the Indian type (mee goreng mamak) and the Malay type (Indonesian mee goreng). The former usually looks a lot redder, perhaps because more fresh red chillies and tomatoes are used in the dish. Most mee goreng stalls serve this dish with loads of deep-fried beancurds but I decided to forgo this ingredients because of the lack of time and the want of simplicity. In place of it is a handful of fishcake slices – my favourite! Hope everyone likes it too. 🙂
- Water: 3 tbsp
- Ketchup: 4 tbsp
- Light soy sauce: 1 tbsp
- Dark soy sauce: 1 tbsp
- Salt: 1 flat tsp
- Oil: 2 tbsp + 2 tbsp
- Garlic: 1 clove, finely chopped
- Chicken fillet: 150g, sliced (marinated with 1 tbsp corn flour, pinch of white pepper & 1 tbsp water)
- Beansprouts: 300g
- Yellow noodles: 500g
- Chilli paste: 1 tbsp
- Fish cake: 3, sliced
- Egg: 2
- Lime: 2, halved
- Prawn cracker: 6 slices
- Mix water, ketchup, light soy sauce, dark soy sauce and salt in a bowl for seasoning. Set aside.
- Heat 2 tbsp oil in wok. Fry garlic till fragrant.
- Add chicken fillet. Fry till cooked.
- Add bean sprouts and noodles. Mix together and fry for 2 min.
- Stir in the seasoning mixture and chilli paste.
- Mix in fish cake slices.
- Make a well in the center of the noodles. Add in 2 tbsp oil and eggs.
- Scramble and fry eggs till set. Mix in with the rest of the noodles.
- Serve with lime wedges and prawn crackers.
- This recipe is a self-created one, from my observation of how mee goreng is being sold at the local hawker centers. It is more similar to the Malay style of fried mee goreng than it is to the Indian one (i.e. mee goreng mamak) as that’s the version I am more familiar with.