Mee goreng which means 'fried noodles' in Malay is a common dish found everywhere from mamak stalls to restaurants in Malaysia. It is traditionally made with yellow noodles (Hokkien) fried with prawns, meat, tomato, vegetables of your choice and flavoured with sweet soy sauce, tomato sauce and a little curry spice. Instead of yellow noodles, I used fresh Udon noodles and omit the curry powder.
500g fresh Udon noodles
1 big onion, cut into cubes
2 cloves garlic, chopped
150g minced pork (marinate with 1 tsp cornflour, dash of pepper, 1 tsp cooking wine)
1 bunch pak choy, cut into bite-sized pieces
2 spring onions
2 bird's eye chillies, sliced
1 large tomato, cut into cubes
5 fried tofu puffs, halved
fish cake, sliced thickly
Cucumber slices, to serve
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp kicap manis (or dark soy sauce)
1/2 tbsp tomato sauce
dash of white pepper
- Heat about 1 tbsp of oil in a wok and stir fry the onion and garlic until fragrant. Add in chillies and marinated minced pork and fry until just browned.
- Add in fish balls and fish cakes, followed by tofu puffs . Then add in tomatoes. Toss until tomato softens.
- Add in a little more oil if desired. Add in the noodles and sauce and toss until noodles are heated through.
- Move everything to the side of the wok and crack the eggs into the wok with a little more oil. Fry the eggs until slightly firm before mixing through the noodles. Lastly add in pak choy and spring onion and toss through the noodles.
- Serve noodles with cucumber slices or a wedge of lime on the side.