Free Malaysian Indian Mee Goreng or Indian Fried Noodles Recipe

Malaysian Recipe for Indian Fried Noodles or Mee Goreng

INGREDIENTS FOR INDIAN FRIED NOODLES

4 tbsp vegetable oil
400g yellow wheat noodles
1 cake firm tofu (drained, cubed)
6 to 8 dried chillies (soaked in warm water to soften, ground to a paste)
5 cloves garlic (minced)
1 tsp belachan or dried prawn paste
150g boneless chicken (sliced thin)
150g fresh prawns (peeled & deveined)
2 cups mustard greens
2 tbsp light soy sauce
3 tbsp tomato sauce
1/2 tsp salt
1/2 cup chicken stock
2 eggs (beaten)
1 onion (diced)
1 tomato (diced) or 2 tbsp tomato puree
1 red chillies (sliced)
1 green chillies (sliced)
2 cups bean sprouts (discard tails)
1/2 tsp ground white pepper
coriander leaves (garnish)
spring onions (garnish) - optional
fried shallots (garnish) - optional
2 small limau kasturi or limes (halved)

FYI: This spicy Indian dish can only be found in Malaysia and Singapore and is considered a popular hawker style food.

We hope you enjoy making this very simple and famous Indian Fried Noodles or Indian Mee Goreng.

To prepare:

Heat 2 tbsp oil in wok
Stir-fry the tofu cubes till golden brown (7 mins)
Remove and drain on paper towels
In the same wok, add in the rest of the oil and stir-fry about 3 to 5 tbsp of the chilli paste along with the galric and belachan (3 mins)
Add in chicken and stir-fry till it becomes opaque (3 mins)
Add in prawns and stir-fry till they are cooked (2 mins)
Add in noodles and mustard greens, mix well and cook for 1 min
Add in soy sauce, tomato sauce, salt and chicken stock
Cook till mixture becomes slightly dry (3 mins)
Push noodles to the side, add in eggs and scramble them
Stir in noodles and eggs together till eggs are cooked
At this point, if you wish, you may wnat to add in more chicken stock to make the mee goreng more moist
Add the onion, tomato, fresh chillies and bean sprouts
Stir-fry everything for 3 mins then add in the tofu
Season with ground white pepper
Garnish with coriander leaves, spring onions, fried shallots and limes
Serve immediately

TIP: Instead of grounding dried chillies into a paste, you can save time by using chilli powder instead. Use and adjust to how hot you want this dish.

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