Mee Goreng (Spicy Fried Noodles)

Try Chef Nora Haron’s take on this spicy fried noodle dish from Indonesia which is also popular in Singapore and Malaysia.

Servings: 2

Time: 30 min

Difficulty level: Medium

Ingredients: 

For the chili paste:

• 5 red Fresno chilies
• 3 cloves of garlic
• 1 inch of ginger 

Add a little water to the ingredients and blend in a small food processor or blender to make the paste. You will have some extra paste left after making this dish which you can use for something else. 

For the noodles:

• 3 tbsp cooking oil
• 3 tbsp sweet soy sauce (Kecap Manis)
• 3 makrut leaves, sliced thinly
• 1 cup shrimp  
• 1/2 cup chopped mushrooms 
• 1 cup any vegetable you like 
• 1 box of Nona Lim Traditional Ramen (refrigerated, not frozen)
• 1/2 cup fried firm tofu cubes (optional)
• Salt to taste

For the egg garnish (optional):

1. Beat 2 eggs
2. Add a little bit of oil to your pan (or use a nonstick pan) and heat pan over low heat.
3. Spread egg in a thin swirl around your sauté pan and sprinkle some salt to season it. This will cook really fast. Flip egg and cook for 30 more seconds. Remove from heat. 
4. Place on cutting board. Once cool, roll up the thin egg sheet and cut into thin slices to make egg ribbons. 

Instructions:

1. If using tofu cubes, fry in oil and set aside.
2. Heat pan over medium heat and add cooking oil.
3. Sauté about 3 tbsp of the chili paste with the sliced makrut leaves. Add more chili paste if you like it spicy. 
4. Add the sweet soy sauce.
5. Add the shrimp in and stir-fry briefly.
6. Add vegetables and stir-fry. 
7. Add fried tofu cubes to rest of ingredients in pan.
8. Lastly, loosen up the ramen noodles so they are separated from the bundle. 
9. Add noodles to the pan. No need to pre-cook! If the noodles stick together in the pan, add a little oil to help with the separation. Fry noodles for a few minutes. Season with salt to taste. 
10. Plate, garnish with the egg ribbons and serve with a wedge of lime. Yum!