Recipe: Mee Goreng (Spicy Fried Noodles)Fresh Chinese egg noodles, chili sauce, dark soy, oyster sauce, shao hsing wine and fried shallots are available at Asian markets. Serves 5-6 as part of a family-style meal, 3-4 as a main dish.

Ingredients:

2 cups fresh Chinese egg noodles2 Tbsp chili sauce (Sriracha), or more to taste1 tsp dark soy sauce1 tsp sugar1/4 tsp salt3 Tbsp oyster sauce3 Tbsp ketchup2 Tbsp vegetable or canola oil2 eggs1 tsp minced garlic1 cup mung bean sprouts, rinsed1/2 cup shredded cabbage1/4 lb shrimp, peeled and deveined1/4 lb boneless chicken breast, cut into 1/2-inch cubes (or leftover shredded cooked chicken)2 Tbsp shao hsing wine1/4 tsp white pepper2 Tbsp scallions, sliced2 Tbsp fried shallots (available packaged at Asian markets)

Method:

Bring a large pot of water to a boil. Cook the noodles for 30 seconds, drain, and rinse with coldwater. Set aside.

In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, 1/4 tsp salt, oyster sauce and ketchup. Stir to combine, and set aside.

In a large wok (at least 12 inches in diameter) preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, chicken, and 3/4 cup water. Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok), making sure to also cook the chicken and shrimp. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok). Add shao hsing wine and white pepper, stir to combine, and remove from heat. Garnish with scallions and fried shallots

Sour, spicy, sweet, and tangy come through in this dish. I loved the fried bean curd, potato, and squid (a substitute for baby octopus or cuttlefish). Indian Mee Goreng is darn delicious.

Recipe: Mee Goreng

Ingredients:

Cooking Oil2 cloves garlic (chopped)3 tablespoons of 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 eggs4 squids (cleaned and cut into rings)A handful of bean sprouts1 stalk of spring onion (cut into small pieces for garnishing purposes)2 red chilies (sliced for garnishing purposes)1 lime (cut into wedges)

Sauces:

2 tablespoon of soy sauce2 tablespoon of dark soy sauce or kecap manis3 tablespoon of tomato ketchupSugar and salt to taste

Chili Paste:

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

Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces 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 quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Note: Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), it cannot be found in India