mee-goreng-en

Mee Goreng

Total time: 20 mins

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

Cooking oil - 2 ½ tb

Garlic, minced - 2 cloves

Potato, boiled, peeled, and sliced - 1

Fried bean curd (fried firm tofu) , cut into pieces - 3 pieces

Squid, cleaned and cut into rings - 4

Yellow noodles, rinsed and drained - 1 lb (0.4 kg)

Eggs - 2 large

Bean sprouts, rinsed and drained - 1 cup

Lettuce leaves, sliced - For garnishing

Lime, cut into wedges - 1

Chili paste:

Dried red chilies - 10

Cooking oil - 1 ½ tb

Water - 1 tb

Sauce:

Soy sauce - 2 tb

Dark soy sauce or kecap manis - 2 tb

Tomato ketchup - 3 tb

Sugar - To taste

UTENSILS

Frying pan, Bowl, Food processor, Chopping Board, Knife

INSTRUCTIONS

1. Combine all the ingredients in Chili Paste and blend well using a food processor.

2. Heat a wok and add "tumis" or stir fry the Chili Paste until the oil separates from chili. Set aside.

3. In a small bowl, combine all the ingredients of the Sauce together. Set aside.

4. Heat up a wok on high heat and add 2 tablespoons of cooking oil. Add the garlic, 3 tablespoons of Chili Paste, potatoes, bean curd and squid. Stir fry until fragrant. Add the yellow noodles and the Sauce and continue stirring. Push the noodles to the side of the wok.

5. Add the remaining ½ tablespoon cooking oil and crack the eggs on top of the oil. Scramble the eggs and mix in with the noodles. Add the bean sprouts and quick stir for about 1 minute.

6. Dish out and garnish with sliced lettuce leaves and lime wedges. Squeeze some lime juice all over the noodles before serving.

NUTRITION INFORMATION

(PER SERVING)