Mee Goreng (Indonesian/Malaysian Style Fried Egg Noodles)

 

Instant noodles, sold as dried blocks in packages with little sachets of seasoning, have a reputation of being high in sodium with limited nutritional value and therefore not so good for you.  Yet they are convenient, reminding me of student days in college dormitories where many were consumed to satiate hunger at odd hours.  In hawker stalls throughout southeast Asia you will find these noodles (minus the seasoning packages) made into delectable Mee Goreng in hot woks with prawns, meat, vegetables and a signature sauce featuring Kecap Manis which is a thick sweet Indonesian soy sauce and tomato ketchup among all things.  You can use any thin egg/wheat noodles in this recipe, but I rather like the crinkly appearance of instant noodles.

Serves 2

INGREDIENTS

• 2 instant noodle cakes, about 150g / 5⅓oz* 
• 2 tablespoons vegetable oil
• 2 eggs, lightly whisked
• 3 garlic cloves, peeled and finely chopped
• 100g / 3½oz chicken breast, sliced into bite size pieces
• 100g / 3½oz raw prawns (small to medium size), shelled and deveined
• 100g / 3½oz cabbage, shredded
• 100g / 3½oz bean sprouts
• 1 spring onion, sliced into 4cm / 1½" lengths

* I use the Indomie brand instant noodles, available from most supermarkets and Asian grocers.  The flavouring sachets that come with the noodles are not used in this recipe.

Sauce:

• 2 tablespoons Kecap Manis (Indonesian sweet soy sauce)
• 2 tablespoons light soy sauce
• 2 tablespoons ketchup
• 2 teaspoons sesame oil
• 1 teaspoon Sambal Oelek (Indonesian chilli sauce) 

METHOD

1. Prepare noodles following package instructions.  (Usually, cook them in boiling water for 2-3 minutes or until 70% cooked.  Remove noodles from water and drain in a colander.  Rinse under cold running water to stop the cooking process.)  Set aside.
2. In a bowl, place Kecap Manis, light soy sauce, ketchup, sesame oil and Sambal Oelek.
3. Heat 1 tablespoon oil in a wok over medium heat until hot.  Pour in egg and swirl it around to make a thin omelette.  When the egg is almost set, roll it up gently with the spatula.  Remove to a cutting board to cool slightly, then slice up thinly into ribbons.
4. Heat remaining tablespoon oil in the wok over high heat until hot.  Add garlic and chicken.  Sauté for 1 minute or until they are almost cooked through.  Push them to one side of the wok and add the prawns.  Continue to sauté until the prawns change colour and curl up and the chicken is completely cooked.
5. Add cabbage and bean sprouts.  Toss for 1 minute or until they begin to wilt.
6. Add noddles and sauce.  Toss for 1 minute or until combined with all the ingredients.
7. Toss through spring onions and egg ribbons.  Serve immediately.