There are many variations to Mee Goreng (means Stir Fry Noodles) that can be found in many Asians restaurants and home cooks. My version of Mee Goreng is closely knitted to how it’s done at home. One ingredient that cannot be missed out from this is Lap Cheong, which is the Chinese preserved sausages. It sorts of emits the kind of fragrant and extra taste to the dish; a good comparison would be Bacon for most of Western style dishes. For my version I also make sure of Tomato Ketchup to add that tanginess to the noodles instead just savoury taste. Hope you enjoy this simply stir fry noodle.
- A packet of yellow noodles
- A handful bean sprouts
- 2 eggs, lightly beaten
- 2 cups of choy sum
- Half a carrot, julienned
- 1 lap cheong, sliced
- 2 chicken thigh fillets, sliced
- 1 green chili, deseeded and sliced
- 3 cloves garlic, minced
- 2 stalks spring onions, cut into 1 inch strips
- Seasoning (mix in all in a bowl):
- 5 tablespoons tomato ketchup sauce
- 1 tablespoon of dark soya sauce
- 1 tablespoon of light soya sauce
- Dash of pepper
- Heat some oil in a wok. When oil is hot, fry the lapcheong till fragrant and set aside.
- Add in more oil if required and stir fry garlic till fragrant.
- Add the chicken pieces in and brown them on all sides.
- Add in the eggs and scramble them.
- Toss the spring onions, choysum, carrots and bean sprouts.
- Add in the yellow noodles and combine well.
- Return the lapcheong to the wok.
- Pour in ingredients in Seasoning and combine well with the noodles.
- Add the chopped green chili and toss to combine with the noodles.
- Adjust the taste as required and dish garnish with some coriander leaves and fried shallots.