Mee Goreng (Noodles - Malaysian Cuisine)

          Mee Goreng is a spicy and flavoured Malaysian fried noodles. It is basically a street food and a comfort food, which is also popular in Singapore and Indonesia. Very easy and simple to prepare, this delicious one-pot meal is relished by the locals any time of the day at various hawker centres / food courts and at home too.

          There are many versions to this dish, where the ingredients used, differs. I have added some prawns, sliced fish balls, mushrooms, bok choy, egg and bean sprouts. In fact you can go ahead and add anything according to individual preference, like tofu, beans, carrots, chicken, etc. Chili sambal forms the base of the sauce in this noodle dish which gives it a very authentic aroma.

• 1 pack noodles (150 gms.)
• 2 tbsp. oil
• 1 egg
• 2-3 garlic cloves, chopped
• 1 onion, chopped
• 8-10 shrimps / prawns
• 5-6 fish balls, sliced
• 8-10 mushrooms, sliced
• 2 tbsp. chili sambal paste (see recipe below)
• salt to taste
• 1 tbsp. red chili sauce
• 1 bunch bok choy, shredded
• handful of bean sprouts
• 1 tbsp. spring onions, chopped 

          Boil the noodles in plenty of water till al dente. Drain and run under tap water. Add 1 tbsp. oil and mix well. Keep aside.

          Heat 1 tsp. oil in a pan / wok and break an egg. Scramble well by adding a pinch of salt. Keep aside. 

          Heat remaining oil and fry the garlic, followed by the onions. Saute for a few seconds. Then add the prawns, fish balls and mushrooms. Fry for a minute.

          Add the sambal paste and mix well. Add the boiled noodles and combine so that everything is coated with the sambal. 

          Now add the salt, red chili sauce, bok choy, bean sprouts and the scrambled egg. Give it a mix. Sprinkle some water if the noodles turns dry. Serve, garnished with spring onion.                   

Chili Sambal - 

• 15-20 dry red chilies, soaked for an hour
• 2-3 garlic cloves
• 1 lemon grass, sliced
• 8-10 shallots
• salt to taste
• 1/4 cup vinegar
• 1 tbsp. sugar
• 2-3 tbsp. oil
• 2 tbsp. dried anchovies., cleaned, drained & pat dry

           Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak, noodles, Nasi Goreng, etc.