fried noodles

Today I want to introduce a stir-frying noodle with a deep cultural heritage of the Indian Muslim origin in Malaysia - Mee Goreng Mamak. 

Mee refers to noodles, and goreng means stir-frying in both Malay and Indonesian language.

Mee Goreng

(1.5 tbsp) kicap manis (sweet soy sauce)

(4 tsp) dark soy sauce

(2 tsp) oyster sauce

(4 tbsp) ketchup

(5 tbsp) chili sauce

tsp white pepper

(1tbsp) Malaysian curry powder

milliliters (2 tbsp) water

yellow noodles

tbsp cooking oil

garlic,

onion (70 grams), thinly sliced

chicken breast meat,

choy sum

cabbage, thinly sliced

firm tofu

tomato (50 grams), diced

potato (70 grams),

Sambal and bird's eye chili (to adjust spiciness)

eggs

salt

lime

Blanch the mee in boiling water for fifteen...

Blanch the mee in boiling water for fifteen seconds. Drain and set aside.

Combine all the ingredients in (A).

Heat some cooking oil in the wok. Saute...

Heat some cooking oil in the wok. Saute the onion and garlic until aromatic. 

Add the chicken bread meat and season with...

Add the chicken bread meat and season with salt. Fry until it is cooked and slightly brown.

Stir-fry the choy sum and cabbage with some...

Stir-fry the choy sum and cabbage with some oil and season with salt. Add some water if it is too dry.

When the vegetables turn soft, return the chicken...

When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce (A).

Add the yellow noodles, combine with all the...

Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.

Turn up the heat to medium/high, stir-fry for...

Turn up the heat to medium/high, stir-fry for a minute.

Reduce the heat to low. Then push the...

Reduce the heat to low. Then push the noodles to one side of the wok. Add some more oil to the wok and crack the egg on it.

Spread out the egg with the spatula and...

Spread out the egg with the spatula and slowly fold into the noodles. It will be sticky, so continuous stirring and flipping are necessary. Remove and served with a wedge of lime.

https://mediavine-res.cloudinary.com/video/upload/ta5unvsrtxa0pt33bfd8.mp4

Today I want to introduce a stir-frying noodle with a deep cultural heritage of the Indian Muslim origin in Malaysia - Mee Goreng Mamak. 

Mee refers to noodles, and goreng means stir-frying in both Malay and Indonesian language. 
This variant of fried noodles is entirely different from the Chinese noodles like Chow Mien. 

Potatoes, tofu, and cabbage are among some of the ingredients.  
This recipe is based on how the Indian Muslims cooked in Malaysia.

It is a spicy recipe. Adjust the levels of spiciness. The locals like to add chopped chilies and chili paste! 

The recipe and video are here. 
https://tasteasianfood.com/mee-goreng/

Ingredients
Sauce (A):
23g (1.5 tbsp) kicap manis (sweet soy sauce)
20g (4 tsp) dark soy sauce
10g (2 tsp) oyster sauce
60g (4 tbsp) ketchup
75g (5 tbsp) chili sauce
1/2 tsp ground white pepper
8g (1tbsp) Malaysian curry powder
30ml (2 tbsp) water
Others (B):
450g yellow noodles
3 tbsp cooking oil
3 cloves garlic, coarsely chopped
1 small onion (70g), thinly sliced
75g chicken breast meat, cut into thin slices
150g choy sum
100g cabbage, thinly sliced
150g firm tofu
1/2 tomato (50g), diced
1 small potato (70g), diced and boiled until soft
Sambal and bird's eye chili (to adjust spiciness)
3 eggs
One lime for juice and decoration

Instructions:
- Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
- Combine all the ingredients in (A).
- Heat some cooking oil in the wok. Saute the onion and garlic until aromatic. 
- Add the chicken bread meat and season with salt. Fry until it is cooked and slightly brown.
- Stir-fry the choy sum and cabbage with some oil and season with salt. Add some water if it is too sry.
- When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce (A).
- Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
- Turn up the heat to medium/high, stir-fry for a minute.
- Reduce the heat to low. Then push the noodles to one side of the wok. Add some more oil to the wok and crack the egg on it.
- Spread out the egg with the spatula and slowly fold into the noodles. It will be sticky, so continuous stirring and flipping are necessary. Remove and served with a wedge of lime.

#MeeGoreng #MeeGorengMamak #MeeGorengIndonesia #MeeGorengMalaysia #MalaysianFriedNoodles

==========================
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Mee Goreng – How to cook great noodles in 4 quick steps

Delish.com's Chicken Chow Mein will take less time than ordering take-out.

Chicken Chow Mein

refrigerated chow mein noodles or dry spaghetti

tbsp. sesame oil

lb. boneless skinless chicken thighs, cut into 1" pieces

Kosher salt

black pepper

ginger

carrot, grated

cabbage,

chicken broth

c. low-sodium soy sauce

oyster sauce

green onions,

sesame seeds,

I don’t usually leave comments on recipes, but I like to go through them to see what others have done and tried and thought. So in the spirit of that - I thought I’d share my opinion because something happened that never usually happened. I made the recipe as suggested, but with substitutions from the poster.  I used beef instead of chicken (used extra stew beef I had and cut into little pieces. Marinated the beef as per the poster’s beef and broccoli recipe); I didn’t use cabbage but mushrooms and sweet peppers instead - everything else was done as per the recipe. My husband and I loved it! My husband generally likes me cooking, but he LOVED this. By the time I put our daughter to bed, he was sitting with a second bowl AND had packed a lunch. He NEVER packs lunch - he effectively called dibs on this dish. I’d made enough for 6 servings and all that’s left is enough for lunch for me tomorrow. I’ve tried many Asian dishes before and this is by far the most delicious! Thanks you for sharing and keep up the good work. I’ll be doing the beef and broccoli next!

Added extra ginger and garlic but still seemed kind of bland to me. I might try adding some onion the next time for more flavor and more veggies.

Husbands comment “restaurant quality”, and son asked for seconds. A keeper recipe.

Quick easy and tasty. Upped the ginger and added a little more garlic - was fantastic.

this did not take me to flavor town. Noods were not gangster. Edible though.

Very good!  Loved by the whole family.  Added bonus:  it was pretty quick and easy to make!

It's real easy to make everyone loved it thanks

https://streaming.hearstdigitalstudios.com/926a70d2-b9c6-4bf6-ba04-3f7c032b1a60/video_rover_16x9_1080p_hd_1537561563_48873.mp4

The perfect reason to keep a jar of oyster sauce in your fridge.

This Chicken Chow Mein = Serious Hangover Helper

Delish.com's Chicken Chow Mein will take less time than ordering a takeaway. 

350 g chow mein noodles

450 g boneless skinless chicken thighs, cut into 2.5cm pieces

Salt

garlic, crushed

60 mL low-sodium chicken stock

60 mL low-sodium soy sauce

spring onions,

This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper

Salmon with sesame, soy & ginger noodles

tbsp dark, light, low-salt (or a mixture) soy sauce

tbsp rice wine

garlic clove, crushed

salmon fillets

any noodle

tbsp sesame seed

spring onions, chopped

Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.

Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.

In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

Simply delicious egg fried rice and stir fry noodles recipe with everyday pantry-friendly ingredients.

Basic Egg Fried Rice and Fried Noodles

rice rice

Eggs

Vegetable oil

tbsp Garlic chopped

tbsp Light soy sauce

tbsp Oyster sauce

Sesame oil

450 g (16 oz) Egg noodles

Carrot

Cabbage

2-3 Spring onions

¼ Onion (thin slices)

tbsp Vegetable oil

tsp Dark soy sauce

tbsp Oyster Sauce

Sugar

tbsp Chinese Shaoxing wine/ rice vinegar/ water

Wisk the eggs in a small bowl and set aside. Cut the spring onions into thin slices.

Heat the large wok/pan over medium-high heat. Drizzle 1 tablespoon of vegetable oil, pour the whisked eggs in. Let the eggs almost set for few seconds, stir and break into small pieces.

Push the eggs to one side, drizzle a bit more oil and stir fry the chopped garlic for few seconds.

Place the cooked rice in the wok, pour the soy sauce and oyster sauce in. Stir well to combine well and separate the rice by using the spatula.

Stir occasionally for 1-2 minutes, drizzle sesame oil and sprinkle some salt to taste.

Turn off the heat, add some chopped spring onions and toss well.

Transfer to serving plate and serve immediately!

( You can serve 2-3 person as a main meal or 4-5 person as a side dish. )

Egg Fried Rice

First prepare the noodles, if you use fresh noodles you can add straight to wok. If you use dry noodles, boil the noodles by the packet instructions, rinse the noodles in cold water and drain the water out. Drizzle 1-2 teaspoon bit of vegetable oil or sesame oil on the noodles, mix well and set aside.

In a small mixing bowl, add all the stir fry sauce ingredients, whisk until the sugar dissolved and set aside.

Heat the wok/pan over medium-high heat, drizzle 2 tablepoons of vegetable oil. Start frying the onion slices for few seconds and follow with the carrot and cabbage.

Push the vegetables to one side and place the noodles in the wok. Pour the stir fry sauce over the noodles.

Stir well to combine all ingredients evenly and cook for 1-2 minutes.

Add the spring onions, drizzle 1 tablespoon of sesame oil and add some salt to taste.

Toss everything well for another 1 minute. Turn off the heat and transfer to serving plate.

Serve immediately! Enjoy!

( You can serve 2-3 person as a main meal and 4-5 person as a side dish. )

Fried Noodles

This salad combines the crunch of crisp noodles with colourful and tasty vegetables alongside an Asian-style sesame dressing. Chinkiang or black vinegar is a Chinese rice-based vinegar that can be found in the Asian section of most supermarkets. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

Crispy soy noodles recipe

store-bought crispy-fried noodles

shredded wombok (Chinese cabbage)

carrot

3–4 radishes, very thinly sliced

chives

soy sauce

grapeseed oil

sesame oil

chinkiang or black vinegar

caster (superfine) sugar

These quick &amp; easy pan fried noodles are made with a handful of ingredients in a single pan, making it the perfect meal to add to your dinner rotation. Tossed in a savory sauce and aromatic vegetables, these stir-fried noodles are packed with flavor and can easily be customized to your liking.

10-Minute Pan Fried Noodles

300 g fresh noodles (see notes below)

tbsp neutral oil

garlic (minced)

green onions (cut lengthwise in 2" pieces)

bean sprouts (or other vegetables)

tsp sesame oil (to finish)

tbsp dark soy sauce

tbsp sugar

white pepper (or black pepper)

water

Combine the sauce ingredients in a bowl and prepare the noodles as per package instructions. Rinse the noodles under cold water, drain, and set aside.

Heat oil in a wok or a large pan over medium heat. Add garlic and white parts of green onion and cook until fragrant. Add noodles and mix to combine.

Pour in the sauce and cook for about 2-3 minutes until the noodles are caramelized. Add bean sprouts, reserved green onion, and sesame oil to finish. Enjoy!

If you love noodles and curry, you’ll love Singapore noodles.

Singapore Noodles

chicken stock

tbsp oyster sauce

curry powder

tsp sugar

oz rice vermicelli ((thin))

eggs (lightly beaten)

oz chicken breast

shrimp (peeled and deveined, optional)

oz pork

red bell pepper (sliced)

onion

carrot (julienned)

green onions (julienned,

Soak the vermicelli in a large bowl filled with cold tap water until pliable, about 10-15 minutes. When soft and pliable, drain well and set aside.

Make the sauce: In a bowl, whisk together the chicken stock, oyster sauce, curry powder, sesame oil, salt, and sugar. Set aside.

Heat up 1 tbsp oil in a wok or large frying pan over medium high heat. When hot, add lightly beaten salted eggs and scramble, pushing from the outside in, until mostly set, but still slightly runny. Remove and set aside. If needed, wipe down your wok/pan if there are any egg bits left inside.

Heat up another tbsp of oil and add the protein (shrimp, chicken breast, and/or pork). Cook, stir frying and tossing, for 1-2 minutes, or until cooked through.

Add the bell pepper, onion, and carrots and stir fry for 15-30 seconds. Add the last tbsp of oil and then add the drained noodles, eggs, and sauce.

Fry, using a scoop and lift motion to loosen the noodles and incorporate all of the ingredients evenly amongst the noodles. Continue to stir fry, tossing and mixing, until everything is hot and the noodles are evenly seasoned with the sauce mix. This should take about 2-3 minutes.

Finish by tossing in the green onions, serve hot, and enjoy immediately.

Chewy Shanghai noodles mingle with crispy pork belly and kale in an addictive soy and hoisin sauce for this fast and easy weeknight meal.

Shanghai Fried Noodles

corn starch

Shaoxing wine

sugar

pork

hoisin sauce

chicken stock chicken broth

fresh Shanghai thick noodles or frozen udon

neutral oil

(7 oz) kale (stemmed and chopped)

scallions (for topping (optional))

Crispy fried onions (for topping (optional))

Chile oil (for topping (optional))

Coat

In a large bowl, combine 1 tablespoon of the light soy sauce with the cornstarch, Shaoxing wine, and sugar. Add the pork and mix until the pork is thoroughly coated.

Combine

In a small bowl, combine the remaining 1 tablespoon light soy sauce with the dark soy sauce, hoisin sauce, chicken stock, and sesame oil.

Soak

Fill a large bowl with hot tap water and add the noodles. Let soak until loosened and warmed through, 30 seconds to 1 minute. Drain and set aside. (If using frozen udon, soak them until defrosted, 2 to 3 minutes.)

Sear

Heat a large wok or skillet over medium heat. When the wok starts to smoke, add the oil and swirl until shimmery. Add the pork with its marinade and cook, stirring occasionally, until it is golden brown and crispy, 3 to 5 minutes.

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Top Tags

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