Mee Goreng is noodle dish popular in Malaysia and Singapore. It was probably invented by some desi muhindi who was hungry and decided the Chinese style noodles were too bland for his/her taste buds or was missing some ingredients and so added some curry powder, garlic and chilli (ebu lete pili pili hapa) and the rest is history. Street vendors (mama ntilie) usually make this the best.
1 lb (or 500 gms) “mee” noodles (egg noodles will do but cook them according to the instructions on the packet and drain).
2 cups bean sprouts
4-5 pcs firm tofu, cut into strips and fried.
2-4 cloves of garlic, finely chopped
1 red onion diced
1 tomato, wedges
(optional) ½ lb ground chicken (or meat) marinated in some curry powder.
2 tbsp soy sauce
½ tbsp red chilli powder (more if you want spicy)
1 tbsp tomato paste
1 egg, beaten
1 medium potato, boiled and diced
2 stalks green onions, or ½ cup chopped Chinese chives
Dash of fresh lime juice (optional)
Salt & fresh ground black pepper to taste
Heat the wok (pan or karai – whatever you prefer) and add about 2 tbsp oil. Add the onion, then garlic. Stir fry until onion is golden and then add ground chicken or meat (optional). Stir fry until chicken or meat started getting cooked (brown), add ketchup, soy sauce and chilli powder. Add tofu, stir fry, then the beaten egg in and stir it into the mixture. Add the noodles, tomato, potato, green onions or chives and mix well. Salt & pepper to taste.
Garnish with a lime wedge, the tomato wedges and maybe little coriander.