Mee Goreng Noodles

Mee Goreng - Mee Goreng is a sticky and sweet stir fry noodle dish from Malaysia that uses kecap manis and tomato ketchup for a quick and yummy dinner.

Mee Goreng is a sticky and sweet stir fry noodle dish from Malaysia that uses kecap manis and tomato ketchup for a quick and yummy dinner.

5 from 1 vote

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Course: Main Course

Cuisine: Malaysian

Keyword: Baby Corn, Garlic, Kecap Manis, Ketchup, Marinated Tofu, Mee Goreng, Mee Goreng Noodles, Mee Goreng Recipe, Mie Goreng, Prawns, Shallots, Tomato Sauce

Total Time: 25

Servings:

Equipment

Saucepan
Stovetop
Frying pan

Ingredients

3 tablespoon kecap manis
2 tablespoon oyster sauce
2 tablespoon tomato sauce
1 tablespoon dark soy sauce
2 teaspoon sesame oil 1.5 tablespoon total for the recipe
1 teaspoon rice vinegar
1 shallot large
3 cloves garlic
150 g baby corn
200 g sugar snap peas
1 lime
200 g marinated tofu e.g. honey soy
200 g dried egg noodles
1 teaspoon sesame oil 1.5 tablespoon total for the recipe
2 egg
½ teaspoon sesame oil 1.5 tablespoon total for the recipe
200 g prawn cutlets raw and peeled
2 tablespoon crispy fried onions
2 tablespoon chilli oil opt.

Instructions

Place a saucepan of water on to boil.
Create a sauce by combining kecap manis, oyster sauce, tomato sauce, dark soy sauce, sesame oil and rice vinegar.
3 tablespoon kecap manis, 2 tablespoon oyster sauce, 2 tablespoon tomato sauce, 1 tablespoon dark soy sauce, 2 teaspoon sesame oil, 1 teaspoon rice vinegar
Peel shallot and slice finely, lengthwise. Peel and chop garlic. Slice baby corn into 2 cm rounds. De-string sugar snap peas and slice lengthwise. Cut lime into wedges. If tofu isn’t already diced, cut into 1-2 cm cubes.
1 shallot, 3 cloves garlic, 150 g baby corn, 200 g sugar snap peas, 1 lime, 200 g marinated tofu
Place noodles in boiling water and cook according to packet instructions. Drain when done.
Option to add your child’s noodles onto their plate now if they prefer them plain.
200 g dried egg noodles
Place a large frying pan on high and add more oil. Mix egg then pour into the frying pan, tilting pan to spread evenly over the base. Once the egg is starting to form a frill, use your spatula to roll it. Remove to a chopping board and slice into 1 cm wide slices.
Option to add your child’s egg roll onto their plate now if they prefer it plain.
2 egg, 1 teaspoon sesame oil
Place the pan back on the heat, add oil, then cook prawns for 1 minute each side, then add tofu and stir through.
200 g marinated tofu, 200 g prawn cutlets, ½ teaspoon sesame oil
Add shallots, garlic and vegetables, and sauté for a minute or two until tender.
Option to add your child’s prawn, tofu, corn and peas to their plate once sautéed if they prefer them plain.
1 shallot, 3 cloves garlic, 150 g baby corn, 200 g sugar snap peas
Option to add a little sauce to the side of your child’s plate if you are keeping theirs plain.
Add noodles and remaining sauce and cook for another minute, until noodles caramelise.
Add egg slices back in and toss.
For kids, serve noodles with prawns, tofu, veggies and egg slices.
To serve adults, top with crispy fried onions, chilli oil (opt.), and lime wedges.
2 tablespoon crispy fried onions, 2 tablespoon chilli oil, 1 lime

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