This Malaysian style mee goreng includes curry powder and is key to this spicy fried noodle dish. Available at Asian grocers or online, I used ‘Baba’s Malaysian Meat Curry Powder’.
Serves: 4
INGREDIENTS
5 tablespoons vegetable oil, plus extra if needed
600 grams chicken thighs, cut into 3cm chunks
1 red onion, halved, sliced
1 tablespoon grated fresh ginger
2 cloves garlic, finely chopped
1 carrot, peeled, julienned
1 bok choy, thinly sliced, green and white part separated
2 teaspoons Malaysian curry powder (I used Baba’s Meat Curry Powder)
400 grams fresh yellow noodles or egg noodles
11/2 tablespoons each kecap manis and sambal
1 tablespoon fresh lime juice
1 teaspoon soy sauce
2 tablespoons water
½ cup mung beans
4 large eggs, size 7
To serve
2 tablespoons fried shallots; 1 spring onion, thinly sliced; sliced fresh chillies or extra sambal
METHOD
Heat 1 tablespoon of the oil in a large non-stick sauté pan. Add the chicken and fry until golden and cooked through. Remove from the pan and set aside.
Add 2 tablespoons oil to the pan with the onion, ginger, garlic, carrot and bok choy whites. Fry over a medium heat for 4-5 minutes until soft. Remove from the pan and set aside.
Add the curry powder and a little extra oil if needed and cook for 1 minute until it becomes aromatic. Add the noodles, kecap manis, sambal, lime juice, soy sauce and water and stir to combine. Add the chicken, fried vegetables and mung beans and stir through.
Heat the remaining oil in a sauté pan. Carefully crack in the eggs and fry until the whites are cooked and the edges are crisp and golden. Be careful, hot oil may spit out from the pan as they fry.
To serve: Serve the noodles in bowls topped with a fried egg, spring onion, fried shallots and chilli or sambal.
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