MEE GORENG (SOUTHEAST ASIAN FRIED NOODLES)

Mee Goreng (Southeast Asian Fried Noodles) image

Mee goreng is a popular fried noodle dish found in hawker centers throughout Singapore, Brunei, Indonesia and Malaysia. If you're seeking a noodle dish that's salty, spicy, tangy and slightly sweet, this version will deliver, and is perfect for impressing guests at a dinner party. The sambal tumis is the true star, adding a kick that marries well with the fresh lime juice and soy sauce. It is traditionally made with yellow wheat noodles, but you can find versions that use dried instant noodles instead. You can also substitute chicken or extra vegetables and tofu for the shrimp.

Provided by Natalie Pattillo

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein)
1 1/2 cups sambal tumis (see recipe)
2 tablespoons canola oil
1 pound shrimp, peeled and deveined, tails intact
1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks
3 small bok choy, ends trimmed, chopped
Kosher salt, to taste
1 1/2 cups fresh bean sprouts
2 tomatoes, cut into wedges
Sweet soy sauce (kecap manis), to taste
2 limes, cut into wedges (if available, calamansi are best)
Dried shallots or fried onions, to taste
Red Serrano or Fresno chiles, thinly sliced, for serving

Steps:

Cook noodles according to package instructions.
Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 7 grams, TransFat 0 grams