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COOK, CONSUME, CHILL
~ A Singaporean foodie in the Live Free Or Die state ~
Mee Goreng
Prep: 15 Mins | Cook: 15 Mins | Total: 30 hrs
Ingredients
Mee Goreng Paste
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6 shallots
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5 garlic cloves
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10 dried red chillies (pre-soaked in boiling water)
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1 tsp chicken base OR 1 chicken stock cube
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enough water to blend
Mee Goreng
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3 tbsp vegetable oil
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All of Mee Goreng paste
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3 thin slices of chicken breast cut into stir-fry strips
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Noodles from 3 packets of Nongshim Shin Ramyun
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3 tbsp soya sauce
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2 tbsp tomato ketchup
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3 eggs
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2 big handfuls of baby spinach
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1 handful of bean sprouts (optional)
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Garnish
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Slices of cucumber
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1 sunny side up egg
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1 hash brown
Instructions
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Blend together ingredients for mee goreng paste and set aside.
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To a wok on medium heat, add oil.
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Add mee goreng paste and fry till fragrant, about 4 min.
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Add chicken and stir fry till chicken nearly cooked.
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Add noodles and mix well till noodles are evenly coated.
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Stir fry for 2 min.
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Add soy sauce and ketchup and mix well.
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Stir fry for 2 min.
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Scramble 3 eggs and set aside.
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Part noodles in wok to the sides to make a hole.
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Add eggs to hole and cover with noodles for 2 min.
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Stir fry till eggs are well cooked and even distributed in noodles.
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Taste and see if salt, soya sauce or ketchup is needed and add accordingly.
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Add spinach and stir fry for a min.
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Add bean sprouts and stir fry for a min.
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Turn off heat after a min.
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Mee goreng is ready, serve with slices of cucumber, egg and hash brown and ENJOY!!!