Name: Indian Mee Goreng
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Serves 6
Cuisine: Singaporean
Ingredients: 2 tablespoons soy sauce; Coriander leaves (cilantro) or Chinese celery, coarsely chopped; 150 g (5 oz) boneless chicken or lamb, thinly sliced; 1 red finger-length chilli, sliced; 150 g (5 oz) medium fresh prawns, peeled and deveined; 4 tablespoons oil; ½ teaspoon salt; 1 tomato, diced, or 2 tablespoons tomato puree; Small limes (limau kasturi), halved; 1 teaspoon belachan (dried prawn paste); 2 eggs, beaten; ½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules dissolved in ½ cup (125 ml) hot water; 1 onion, diced; 400 g (12 oz) fresh yellow wheat noodles (Hokkien mee); 1 green finger-length chilli, sliced; 2 cups (150 g) bean sprouts, seed coats and tails discarded; 1 cake firm or pressed tofu (250 g/8 oz total), drained and cubed; 3 tablespoons tomato ketchup; 2 cups (200 g) chye sim, washed and sliced; 6-8 dried chillies, cut into lengths and soaked in warm water to soften, then ground to a paste, or 3-5 tablespoons chilli powder; ½ teaspoon ground white pepper; 5 cloves garlic, minced; Crispy Fried Shallots, (optional); Spring onions, sliced (optional)

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Although noodles were brought to Singapore by the Chinese, all the other ethnic groups have enthusiastically adopted and adapted them to suit their tastes. This spicy dish—which you cannot find in India—is well-balanced by the sweetness of fresh tomatoes and tomato sauce.

Ingredients

4 tablespoons oil
1 cake firm or pressed tofu (250 g

Asia
Singapore
Spicy
Street Food
Noodles
South East Asia

Method

Heat 2 tablespoons of the oil in a large wok and stir-fry the tofu cubes over medium heat until golden brown, about 7 minutes. Remove from the oil and set aside to drain on paper towels.
In the same wok, add the rest of the oil and stir-fry 3 to 5 tablespoons of the

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Indian Mee Goreng

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