(note: pic taken from tinypic.com, as i forgot to take pictures!)
I bet half of you read the title and thought "what the heck is that?" C'mon, admit it.
When I lived in Los Angeles there was a fabulous Malaysian booth at the Fairfax Farmer's Market. In this context "Farmer's Market" is a year round stationary market. They are open every day, except holidays. Until I tried the food at this booth I couldn't have told you what Malaysian food was like. Well, maybe I still can't, but generally its a mixture of Indian and Asian influences.
Mee Goreng is a fabulous introduction to a new cuisine. It's super fast and very flavorful. It's also very versatile for varying food needs. One could use tofu and vegetable stock instead of the shrimp and chicken stock, respectively. The spice (heat) can be added after the fact so it's a great dish to serve to kids who don't like spicy food, but can be revved up for the mature palate.
Ingredients:
1 onion, sliced
4 cloves garlic, minced
2 tbs oyster sauce
3 tbs curry powder
1/2 lb fresh prawns, cleaned and shelled
1 lb Noodles (you can used the instant noodles)
1 cup chicken stock
2 eggs, beaten
1 cup bean sprouts
1/2 red bell pepper, sliced for garnishing
1/2 cup oil
Optional : Sriracha (rooster) sauce for garnish to make it spicy, fresh tomato for garnish
Method:
Heat oil in wok and fry onions, garlic, oyster sauce, and curry powder until fragrant. Add prawns and chicken stock. Add beaten egg and let sit until it firms up. So not stir until it has firmed up. Bring to boil and add noodles. Fry until dry and remove from heat. Garnish with red pepper and bean sprouts and serve at once.
4 comments:
yum, this looks great. What kind of noodles did you use? I am worried about mine getting gummy as sometimes happens when I try stirfried noodle recipes. Also do you think I could cut the oil in half?
I actually did use 1/2 the oil, but forgot to change that part. So yes!
I use the fresh japanese noodles that they seems to have in the produce section here, though they might be in a totally different section of your store. They also have wonton wrappers, etc. in this section. I think you could use ramen type noodles (without the seasoning) but I like the fresh (unfried) ones.
cool, I know exactly the noodles that you are talking about, though I have had problems with those getting starchy and gummy before. Did you cook the noodles first per their package instruction, or just let them cook in the broth?? I have had problems with these types of noodles being to starchy and gummy before.
I did not pre cook them, just cooked them in the pot. The whole dish is supposed to have more of a "dry" texture, so they didn't have a chance to get gummy on me, I guess.
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