Mee Goreng is one of the dishes that I didn’t check off from the ‘must-eat’ list during my whirlwind trip back to SG. There is only so much you can eat in a day, and 7 days in SG is just not long enough to try all the wonderful food this island has to offer! That is one of the reasons why I love SG so much. Above all are the friends and family that I managed to meet during this trip. It was so good to catch up with everyone; those shared memories are priceless.
Now that I’m back in the bay area, there is no other way to try mee goreng than to fix it in my own kitchen. As always, I turned to Mrs Leong’s The Best of Singapore Cooking for tips. I’ve tried cooking mee goreng in the past; the taste was always a little off. Last night’s attempt was a success! I believe it is the noodle paste called for in Mrs. Leong’s recipe that made the difference.
I had lots of fun preparing and cooking this dish. The outcome is well worth the effort.
- 6 Tbsp Ketchup
- 4 Tbsp light soy sauce
- 1 Tbsp shrimp paste
- 1 Tbsp sugar
- 1 tsp salt
- 1 tsp msg
- 2 potatoes
- 1 chicken breast, sliced (+ 1 Tbsp rice wine and 1 Tbsp light soy sauce for seasoning)
- 12 large shrimps, shelled and deveined (+ 1 Tbsp sugar)
- 1 onion, sliced
- 1 cup green peas
- 6 deep-fried tofu cubes, cut into 3-pieces each
- 2 jalapeno chilli, sliced
- 3 cups cabbage, cut into 2-inch pieces
- 10 stalks Chinese mustard green (choy sum), cut into 2-in pieces
- 1/2 block of firm tofu, cut into 1/2 inch cubes and pan-fried until all sides are yellow
- 2 cups bean sprouts
- 500g yellow noodles
- 1 Tbsp minced garlic
- 1 Tbsp minced shallots
- 3 eggs
- 2 tomatoes, cut into wedges
- 8 Tbsp canola oil, divided
- Fried shallots for garnish
- Chopped cilantro for garnish
- Mix noodle sauce ingredients until blended and set aside.
- Mix noodle paste ingredients until blended and set aside.
- Cook potatoes, remove skin and cut into cubes, set aside.
- Season chicken slices with a table spoon of rice wine and soy sauce each, chill in the refrigerator until ready to use.
- Season shrimp with a table spoon of sugar, chill in the refrigerator until ready to use.
- In a large wok, stir fry chicken with a table spoon of oil over medium high heat until juice runs clear, remove from wok and set aside.
- Stir fry shrimp until cooked, remove from wok and set aside.
- Heat three tablespoon of oil over medium high heat, stir fry sliced onions until soft.
- Turn up heat, add green peas and deep fried tofu and stir-fry for a minute. Add a table spoon of oil and stir fry a tablespoon of the noodle paste for a minute. Add beansprouts, noodles, and five table spoon of noodle sauce. Stir and toss until sauce is evenly distributed. Remove from wok.
- Add two table spoon of oil, stir fry minced onions and garlic until fragrant. Add chilli, cabbage, and Chinese mustard and continue to fry until vegetable is wilted. Add cooked chicken, shrimp, potato, and pan-fried tofu cubes. Add 3 more table spoon of noodle sauce and stir until combined. Make a well in the center of the wok. Add remaining table spoon of oil and crack the eggs into the well with a splash of light soy sauce and scramble until cooked. Add more noodle sauce if needed; adjust to taste.
- Add the noodles back in the wok with the tomato wedges, stir and toss until well combined and heated through.
- Transfer to serving dishes, garnish with fried shallots and chopped cilantro.
- Serve hot.