Indian Mee Goreng (Indian-styled Fried Noodles)

Since Ai Ai had just recovered from feeling unwell just today, I’ve decided to make lunch for everyone with the limited items left at home. So, flipping through ‘Periplus Mini’ Singapore Favourite Cookbook (supposedly bought for Andrew), found this simple Mee Goreng recipe! Pat loves this dish too~

So off i went to cook Mee Goreng for today’s lunch. Though the Preparation & Cooking time is said to be 25 mins in total, but i took a whole hour. Forgive me as i’m still a newbie in cooking. 🙂

Ran out of potato at home, so i replaced it with small prawns and diced chicken. Instead of green chilli for garnishing, I’ve used red chilli. Did not use any spring onion and cucumber as there is none. This time i think, I’ve put lesser tomato ketchup than needed, that’s why the colour is much lighter than it’s supposed to be. In result, mine looks more like Chinese fried noodle than Indian fried noodle. But nevertheless, it taste not that bad (i suppose)

This is how mine look like!

Indian Mee Goreng

Indian Mee Goreng

Indian Mee Goreng (Indian-styled Fried Noodle) Recipe

Serves 4-6
Preparation time: 10 mins
Cooking time: 15 mins

Ingredients:

  • 500g (1 lb) mee (fresh yellow noodles)
  • 1/4 cup (60 ml) oil
  • 100g (3 1/3 oz) tau kwa (pressed tofu), diced
  • 12 curry leaves, minced (optional)
  • 1 medium onion, diced
  • 1 ripe tomato, diced
  • 1 tablespoon bottled sweet chilli sauce
  • 3 tablespoons bottled tomato ketcup
  • 1 tablespoon soy sauce
  • 2 eggs, lightly beaten
  • 1 potato, boiled, peeled and diced
  • 1 spring onion, sliced (optional)
  • 1 finger-length chilli, sliced
  • 1 cucumber, sliced (optional)
Directions:
1. Place the noodles in a colander and rinse well under running water. Drain thoroughly and set aside.
2. Heat the oil in a wok over high heat and stir-fry the tau kwa until golden brown, about 3 minutes. Remove from oil and drain on paper towels.

3. Add the curry leaves, if using, and onion to the wok and stirt-fry over medium heat until soft, about 4 minutes. Add the drained noodles, tomato, chilli sauce, tomato ketchup and soy sauce, and stir-fry for 3 minutes.

4. Add the beaten egg and allow to set, then mix well with all theingredients in the wok. Add the potato and tau kwa, and stir-fry just enough to heat through, about 1 minute. Add the spring onion, and miz well. Transfer to a large serving dish and scatter the sliced chillies on top. Serve hot with small sauce bowls of tomato and chilli sauce, and freshly sliced cucumber on the side.


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