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Mee Goreng - Spicy Fragrant Fried Noodles

This recipe is written in loving memory and a tribute to my dearest sister, Jean.


Five years ago on this day, my dearest sister has left us for a better place. We all still missed her very much and think of her everyday. However, I have always find myself thinking a lot more of my baby sister whenever her anniversary is near. This year, I find myself somehow craving for this spicy noodles she loved very much and decided to cook it.


My usual Sunday routine was to get lunch for my siblings at the hawker centre near our place as our mum would be at church and dad would be at his golf game. Being the eldest child, I am put in charge of feeding my younger siblings and making sure they are fed on time! Hahahaha! Yup, the duties of the eldest child as one of my dearest cousins has aptly phrased it.


And with the convenience of hawker centres around us, we were spoiled rotten with plenty of choices to choose whatever catches our fancy. However, my baby sister would always very consistently asked me to buy her a packet of Mee Goreng for her Sunday lunches.


Serves 4

Ingredients

  • 500g Fresh Yellow Noodles

  • 100g Bean Sprouts

  • 100g Carrot, 4cm shreds

  • 2 Eggs

  • 1 Red Onion, Sliced

  • 1 Garlic Clove, Minced

  • 1 Green Chilli, Sliced


Garnish

  • 1 Red Chilli, cut thinly

  • 2 Tbsp Fried Shallots


Seasoning

  • 2 Tbsp Siriracha or Garlic Chilli Sauce

  • 2 Tbsp Tomato Ketchup

  • 1 Tbsp Kecap Manis

  • 1 Tbsp Light Soy Sauce

  • 1 tsp Curry Powder

  • 1 tsp Chicken Seasoning Powder

  • Sea Salt to taste


Method

  1. Mix all the seasoning except for the sea salt in a bowl and set it aside.

  2. In a wok, heat up 1 Tbsp oil over medium heat.

  3. Add in the onion slices, minced garlic and the carrot shreds, stir and fry till fragrant.

  4. Add in the fresh yellow noodles and pour in the seasoning. Mix everything up.

  5. At this point, add in the bean sprouts and green chilli. Stir and mix well.

  6. Push the noodles to one side of the wok, crack in the eggs and let it set a bit. Use the spatula to break up the eggs and mix in well with the noodles.

  7. Taste and season if necessary.

  8. Plate up and garnish with the fried shallots and red chilli.

Author's Notes

  1. You can replace the yellow noodles with bee hoon (rice vermicelli) or egg noodles or even instant ramen which works perfectly well.

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