Mee Goreng Recipes

Steps:

• Cook noodles according to package instructions.
• Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
• Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
• Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.

Steps:

• Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
• Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
• Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
• Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
• Add the tofu.
• Add the spring onions, cucumber and chilli.
• Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.

Steps:

• Heat oil in wok add garlic, prawns, tofu, cabbage, tomato, and egg. Stir-fry until egg is lightly set. Add noodles, bean sprout, ketchup, and chili sauce. Salt, sugar, and pepper stir-fry until combined well. Garnish with lemon wedges.
• Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

Steps:

• Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
• Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Steps:

• According to the packet's instructions, boil noodles. Drain and set aside.
• In a shallow pan, add oil. When the pan is hot, add ginger-garlic paste and fry for a minute or two.
• Throw in onions. Fry until soft.
• When onions are soft, add in green chilli. Stir fry for 3 minute
• Add in potatoes. Fry for 5min, then add chilli powder and carrots. Cover or fry until brown and soft.
• When potatoes are done, add tomatoes, and stir fry for another 10 minutes, or until tomatoes' juices have evaporated.
• In a large salad bowl, throw everything from the pan in, the noodles you had set aside earlier, the chopped coriander and toss in with the seasonings with the packet.
• Put on serving plates, add mozzarella cheese and let melt before serving warm.