Singapore Spicy Noodles (Mee Goreng) Recipe



Singapore Spicy Noodles (Mee Goreng) Recipes

Ingredients :

400g yellow egg noodles

4 tsp sesame oil

2 eggs

salt, to taste

100g bean curd, cut into 1cm cubes

2 medium onions, sliced

2 tbsp chopped ginger

1 medium potato, boiled and diced

1 tbsp soy sauce

3 tbsp tomato sauce (ketchup)

2 tbsp chili sauce

3 sliced green chili peppers

4 spring onions (scallions), sliced

1 tbsp coriander (cilantro) leaves, chopped

Method :

Boil the noodles. Drain, rinse under cold water, add a little sesame oil and set aside. Whisk the eggs with a pinch of salt. Make a flat omelette and lay our to cool. Roll and cut into roundels. Meanwhile, heat the remaining oil in a wok and fry the bean curd. When brown, remove from the wok and set aside. Add the onion to the wok and stir fry for 1-2 minutes. Add the ginger and noodles and toss for 3-4 minutes. Add the potatoes, soy sauce, bean curd, tomato sauce, chili sauce and chili peppers. Toss for a few minutes. Just before serving, add the spring onions and the omelette roundels. Serve on a plate, garnished with the coriander.

This typical Singaporean dish combines elements of Indian and Chinese cuisines. Its origins seem to have been very similar to those of American Chop Suey - a handful of ingredients thrown in together.

Serves 4 - 6


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