Mie Goreng (also Bakmi or Bami Goreng, Mee Goreng or Mi Goreng – all of which just mean ‘fried noodles’) is a dish common in Malaysia and Singapore but found everywhere in Indonesia, from high-end restaurants to street stalls. If you’re a fan of instant noodles, Mie Goreng flavour is always a winner with its spicy fried taste (people have been known to buy boxes of the Indomie brand on eBay). Or you could just make your own using the recipe below.
Serves 2–3 | Takes 20 minutes to make, 12 minutes to cook
INGREDIENT
150g dried thin egg noodles (bakmi) or 250g fresh
4 tbsp groundnut oil
3 cloves garlic, finely chopped
2cm knob of fresh root ginger, peeled and finely chopped
1 skinless, boneless chicken thigh, about 100g, cut into small strips
8 raw king prawns, peeled and deveined
1 stick Chinese celery, finely chopped
1 large tomato, quartered
4 tbsp Indonesian sweet soy sauce (kecap manis)
100g beansprouts, topped and tailed
100g choy sum, sliced
1 tbsp dark soy sauce
1 tbsp light soy sauce
For the spice paste (rempah)
6 Asian shallots or 1 banana shallot, peeled
4 candlenuts or macadamia nuts, toasted
1 tsp white peppercorns
3 dried red chillies, soaked in warm water and drained
2 large, fresh red chillies
1 tsp salt
To serve
2 eggs
4 garlic chives, cut into 2.5cm pieces
2 spring onions (green and white parts), finely sliced
chilli sauce (sriracha is particularly good)
HOW TO COOK
If using dried noodles, prepare according to the packet instructions but reduce the cooking time slightly so that the noodles are al dente rather than tender. If using fresh noodles, they need no prep before adding to the wok (they are already al dente).
Grind the spice paste ingredients together to a smooth paste using a pestle and mortar, a blender or a food processor.
Heat 3 tablespoons oil in a wok or deep frying pan on a high heat and stir-fry the spice paste for 30 seconds until fragrant. Add the garlic and ginger to the wok and stir-fry for 2–3 minutes until they are fragrant.
Add the chicken and prawns and toss to mix into the spice paste, then stir-fry for 2 minutes until the chicken is opaque. Now turn the heat down to medium. Add the Chinese celery, tomato, sweet soy sauce and 100ml water and mix well. Cook for 5 minutes until the liquid has reduced and thickened.
Meanwhile, fry the eggs in a separate pan in the remaining groundnut oil, then set to one side.
Turn the heat under the wok back to high and add the noodles, beansprouts, choy sum and soy sauces. Stir and toss to combine, then stir-fry for 2–3 more minutes.
Dish up into 2 pasta dishes and top each serving with a fried egg. Sprinkle with garlic chives and spring onions and serve immediately, with chopsticks and chilli sauce on the side.
