Mie Goreng (also known as Bami Goreng or Mee Goreng) is a fried noodle dish that is commonly eaten all over Indonesia and its surrounding regions (Malaysia, Singapore). There is widespread belief that this dish was introduced into Indonesia by the Chinese.
INGREDIENTS
1 tsp. Chopped garlic
½ tsp. Kosher salt
3 heaping tsp. Chopped shallots
1 tsp. Sambal Oelek to taste (Malaysian chili condiment that can be purchased in Asian grocery stores)
1 tsp. Hot Madras curry powder
1 tbs. Salty soy sauce
1 tbs. Sweet soy sauce
1 ounce Beef (thinly sliced)
1 ounce Chicken (thinly sliced)
3 shrimp (peeled and deveined)
2 ounces Calamari (thinly sliced)
8 ounces Precooked egg noodles (such as Lo Mein)
2 stalks yu choy (also known as green choy sum, available in Asian markets), cut into 2 inch pieces
1 whole egg
½ cup Bean sprouts
2 tbs. + 1 tsp. Vegetable oil
1 lime wedge
COOKING INSTRUCTIONS
1. Grind garlic and salt in a mortar. Add the chopped shallots and Sambal Oelek (a Malaysian chili-based
condiment), and grind until they form a paste.
2. Heat a wok over medium-low heat. Drizzle in 2 tbs of oil and add the ingredients from the mortar.
Add the curry powder and stir, heating until aromatic. Add both soy sauces and the meat and stir fry for
3-4 minutes until the meat is cooked through.
3. Add the noodles and yu choy. Stir fry for 30 seconds, then push the mixture to one side of the wok.
4. Drizzle 1 tsp. of oil and scramble an egg in the space you’ve created in the pan. Add the bean sprouts
and toss all ingredients together over the heat.
5. Ladle onto a plate and garnish with a wedge of lime. Squeeze lime juice over the mee goreng dish
before eating.
