Fried Yellow Noodles

Name: Fried Yellow Noodles (Mi Goreng)
Cuisine: Malaysian
Ingredients: Crisp-fried shallots 125 g (4½ oz); Spring onions (scallions) 2, finely chopped; Prawns (shrimps) 200 g (7 oz), cleaned and shelled, shells reserved to make stock; Kalamansi limes 4, halved; Firm bean curd 1 piece, fried and sliced; Tomato 1, quartered; Garlic 2 cloves, peeled and minced; Vegetable oil 4 Tbsp; Water 180 ml (6 fl oz / ¾ cup); Tomato sauce 4 Tbsp; Oyster sauce 2 Tbsp; Thick sweet soy sauce 1 Tbsp; Ground chilli paste 1 Tbsp; Salt to taste; Sugar to taste; Fresh yellow noodles 500 g (1 lb 1½ oz); Bean sprouts 100 g (3½ oz); Green mustard leaves 200 g (7 oz), chopped; Chicken breast or thigh meat 200 g (7 oz)

Mi Goreng

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Prawns (shrimps) 200 g (7 oz), cleaned and shelled, shells reserved to make stock
Water

Asia
Malaysia
South East Asia
Noodles

Method

To make prawn stock, simmer prawn shells in water for 30 minutes. Remove from heat, strain and set aside.
Heat the oil in a wok and brown garlic. Add chilli paste and fry until fragrant. Add thick soy sauce, oyster sauce and tomato sauce.
Stir in prawns and chicken and leave to cook for a few minutes.
Add the mustard leaves and noodles and sea