Mee Goreng

This is a Malaysian recipe we found on the 'Net, and it turned out really well, quite tasty. You can find yellow noodles in most Chinese supermarkets; they are egg noodles, and often are pre-cooked (look in the fresh noodles section). We used firm tofu that we cut into pieces and fried, instead of dried bean curds. I especially like the yellow colour of this dish!

Mee Goreng
cooking oil
2 cloves garlic (chopped)
3 Tbsp chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
a handful of bean sprouts
1 stalk of spring onion (cut into small pieces for garnishing purposes)
2 red chilies (sliced for garnishing purposes)
1 lime (cut into wedges)
Sauce:
2 Tbsp light soy sauce
2 Tbsp dark soy sauce, or kecap manis
3 Tbsp tomato ketchup
Sugar and salt to taste

Heat the wok and pour in the cooking oil. Add garlic, chili paste, sliced potatoes, bean curd and squids. Stir fry until fragrant. Add yellow noodles and sauce and continue stirring. Set the noodles to the side of the wok.

Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and stir fry quickly for another minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Chili Paste:

Blend 10 dried small red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and stir fry the paste until the oil separates from paste. Set aside.