Means fried (goreng) noodles (mee). The word Mee is actually the word for noodles in Hokkien (A common Chinese dialect in South East Asia). This quintessential street-food staple is a perfect example of food fusion and evolution. It has a Malay (or Bahasa) name. The noodles, tofu, soy sauce are of Chinese origin. Sambal originated from Java, Indonesia. You will see different variations of this dish throughout South East Asia. This mix was due to the large influx of Chinese and Indian immigrants into South East Asia in the 1800 & 1900s.
This is my take on a Mee Goreng. This version is closer to the Indonesian style and not the South Indian "Mamak" mee goreng.
1/2 Purple Onion, thinly sliced
12 raw prawns, peeled and de-veined
1 bunch Choy Sum or preferred Asian green leafy veg
1 handful bean sprouts
1 tomato, roughly chopped
12-16 fried tofu puffs. (I used the small ones - half them diagonally if large pieces)
250 grams fresh thick yellow egg (Hokkien) noodles
1 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp sambal
3 eggs - Beaten.
- Heat a wok over very high heat
- Add garlic and onions, fry for about a minute, till a little browning occurs. (1 way to prevent garlic burning is to add it 10-20 secs after the onions).
- Add the prawns and cook for about 1 minute.
- Add choy sum and toss to coat in the oil.
- When the prawns are almost cooked through, add egg and scramble.
- Add the tomatoes, tofu puffs, bean sprouts and noodles. Toss for about 2 minutes, or until the tomatoes and tofu soften.
- Optional Step - You can induce noodle toasting or Wok Hei at this point by laying the noodles around the wok and letting them toast with out tossing them for a minute or 2.
- Add all the sauces and mix well.
- Fry for a another minute or 2 to caramelize the sauces a little.
Garnish with fresh cucumber, wedge of lime and some fried shallots.