Easy Mee Goreng
Easy and simplified Malaysian style mee goreng that doesn't take fancy sauces. Using basic ingredients that you already have in the kitchen, this mee goreng is amazingly delicious.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup less salt soy sauce ((60 ml))
- 3 tbsp sriracha
- 1 tbsp coconut sugar (, or any sugar)
- 1/2 tsp white pepper
- 1/2 beef bouillon granule (, or 1/2 tbsp of bouillon powder)
- 1 lime (, squeeze its juice)
- 7 oz beef ((200 g))
- 4 calamari
- 10 shrimps
- 1 shallot (, diced)
- 4 garlic cloves (, diced)
- 2 large eggs
- 5.3 oz dried egg noodles ((150 g))
- 1 tsp dark soy sauce ((optional) for darker mee goreng colour)
- some sesame oil
- 1 handful of green mustard
- 1 handful of bean sprouts
- some chopped spring onion
- some lime wedges
Instructions
- 1
Prepare all the ingredients before you start cooking.
- 2
Mix all ingredients in a bowl, set aside.
- 3
Beef - slice into thin rectangular of thumb size. Calamari - cut the calamari tube in 1 inch (2.5 cm) length. Shrimps - Peel and devein them. I like to leave the tails on. Set aside.
- 4
Cut the green mustard into 2 inch (5 cm) length. Wash and drain jarred bean sprouts. Set aside.
- 5
Cook the noodles as per instructions from the packet, but leave them slightly undercooked. We'll continue cooking them later in our stir-fry.
- 6
Heat some oil in a wok on medium heat and add in shallot and garlic. Cook until they're golden brown. Crack the eggs in, leave for a few seconds until they're almost set and then break them to make scramble.
- 7
Turn the heat to high. Now add in all the protein sources and continue cooking until they're half-cooked. Add in the noodles and give everything a good mix.
- 8
Pour the sauce and mix until everything is well coated and the protein sources are fully cooked. Optional: Add dark soy sauce if you like the mee goreng to be slightly darker. Add in the veggies, and turn the heat off. Give everything a good stir, the veggies will be cooked with the residual heat. We don't want them overcooked or soggy.
- 9
Drizzle with sesame oil. Serve immediately with some chopped spring onion and wedges of lime.