Breakfast with Fried Noodles today. This recipe for Mee Goreng or rather stir-fried egg noodles is extremely simple, I made it slightly watery. Beside light soy sauce, thick dark soy sauce is used as I prefer the richer flavour. The noodles used today are fresh egg noodles which are yellow in colour and usually sold in packets. This recipe is for 1 packet noodles. Use chicken stock or water if you prefer it wet or dry. Same goes to the chili paste. Garnish with spring onions, fried shallots and hard boiled eggs and of course to have better impact serve with green chilies pickles
Fried Egg Noodles/ Mee Goreng Basah
Source from Patyskitchen
Source from Patyskitchen
1 packet egg noodles
100 g chicken fillet thibly slice
100 g shrimps shelled and devined
100 g shrimps cut into bite sizes
3 fish cake thinly slice
2 stalk green mustard cut into 2" length
1 cup bean sprouts
Seasonings
3 tsp light soy sauce/ 2 tbsp dark soy sauce/ 1 tbsp tomato sauce
dash of ground white pepper
1/2 tbsp fish sauce (optional)
Chile Paste
10 dried chilies/ 9 shallots/ 5 clove garlic - blend into wet paste
Directions
- Heat cooking oil in wok and fry Chili paste till fragrant. Add all the seafood, chicken and fish cake. an stir fry for a minute or two.
- Add cooked egg noodles prepared. Add seasonings and using either a ladle or a pair of kitchen tongs, stir well so that the seasonings are absorbed evenly. Add green mustard and stir till they are cooked (just a few seconds).
- Pour 1/2 cup of chicken stock or water. Stir fry everything in the wok till well combined.
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