Fried Noodles Recipe

(Mee Goreng)

Ingredients : Serves 4

250 g

1

250 g

4 tablespoons

1

3 cloves

1

1/2 teaspoon

2 stalks

1 teaspoon

1/2 teaspoon

1-2 tablespoons

Garnish

4

Fine egg noodles

Large pork chop

Shrimps, raw or cooked

Peanut oil

Onion, finely chopped

Garlic, finely chopped

Fresh red chili, seeded and sliced

Dried shrimp paste

Celery, finely sliced

Salt

Pepper

Light soy sauce

Small wedge of cabbage, finely shredded

Spring onions

Thinly sliced cucumber

Fried onion flakes

• Soak noodles in hot water, while bringing large saucepan of water to the boil.
• Drain noodles and drop into the boiling water, allow to return to the boil and boil from 1-3 minutes, depending on the noodles.
• Some are cooked in the shorter time, while others take a little longer.
• Keep testing one strand every half minute of so, because they must not overcook; like spaghetti they must be tender but still firm to bite.
• As soon as they reach this stage, drain in colander and run cold water through them until cool or they will continue to cook in their own heat. Drain well.
• Cut away rind and bone from pork chop and cut into small dice.
• Shell and de-vein shrimps.
• Heat peanut oil in a wok or large deep frying pan and fry onion, garlic and chili until onion is soft and starts to turn golden.
• Add dried shrimp paste.
• Add the pork and shrimps and stir fry until cooked through.
• Add celery, cabbage, salt and pepper and fry for a further minute or just until tender.
• Vegetables should retain their crispness.
• Add noodles and keep turning the mixture so that every part of it gets heated through.
• Season with soy sauce to taste.
• Pile into a serving dish and sprinkle onion flakes over the top.
• Chop the spring onions, green leaves and all, and sprinkle over.
• Arrange cucumber slices around edge of dish.
• Serve hot.