Indian Fried Noodles

Name: Indian Fried Noodles (Indian Mee Goreng)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Malaysia
Ingredients: 4 tablespoons oil; 1 cake firm or pressed tofu (250 g/8 oz total), drained and cubed; 1 cake firm or pressed tofu (250 g/8 oz total), drained and cubed; 6-8 dried chillies, cut into lengths and soaked in warm water to soften, and ground to a paste or 3-5 tablespoons chilli powder; 6-8 dried chillies, cut into lengths and soaked in warm water to soften, and ground to a paste or 3-5 tablespoons chilli powder; 6-8 dried chillies, cut into lengths and soaked in warm water to soften, and ground to a paste or 3-5 tablespoons chilli powder; 5 cloves garlic, minced; 1 teaspoon belachan (dried prawn paste); 1 teaspoon belachan (dried prawn paste); 150 g (5 oz) boneless chicken, thinly sliced; 150 g (5 oz) medium fresh prawns, peeled and deveined; 400 g (12 oz) fresh yellow wheat noodles; 2 cups (200 g) mustard greens; 2 tablespoons soy sauce; 3 tablespoons tomato sauce; ½ teaspoon salt; ½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules mixed with ½ cup (125 ml) hot water; ½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules mixed with ½ cup (125 ml) hot water; ½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules mixed with ½ cup (125 ml) hot water; 2 eggs, beaten; 1 onion, diced; 1 tomato, diced or 2 tablespoons tomato purée; 1 tomato, diced or 2 tablespoons tomato purée; 1 red chilli, sliced; 1 green chilli, sliced; 2 cups (150 g) bean sprouts, tails discarded; ½ teaspoon ground white pepper; Coriander leaves (cilantro) or Chinese celery, coarsely chopped; Coriander leaves (cilantro) or Chinese celery, coarsely chopped; Coriander leaves (cilantro) or Chinese celery, coarsely chopped

Indian Mee Goreng

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Although noodles were brought to Malaysia by the Chinese, all the other ethnic groups have enthusiastically 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
Malaysia
India
Pasta

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 with a slotted spoon 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 chilli paste or the chilli powder with the garlic and belachan for 3 mi