Name: Indian mee goreng
Yield: Serves four
Cuisine: Malaysian
Ingredients: 2 tbsp crisp-fried shallots (available from Asian grocery stores); 1 tbsp sweet chilli sauce (Lingham’s); 2 tbsp tomato sauce (ketchup); 2 tomatoes, cut into small cubes; 2 boiled potatoes, cut into small cubes; ½ cup bean sprouts; 1 onion, sliced; 2 tbsp vegetable oil; 400 g (14 oz) fresh Hokkien egg noodles; 1 lime, quartered; ½ cup shredded lettuce; 2 spring onions, sliced; 1 egg, beaten; salt and sugar, to taste; 2 squares dried bean curd cake (taukwa), cut into cubes; 1 cup small fresh shrimp, cooked

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

The great thing about multicultural Malaysia is that every ethnic group gets a chance to influence the local cuisine. This dish came from the Indian street vendors who gave their own unique twist to the Chinese noodle that was adopted by the local Malays as their own. Don’t even think about trying to find this dish in India.

Ingredients

400 g (14 oz) fresh Hokkien egg noodles
2 tbsp vegetable oil

Method

Pour boiling water over noodles, drain, rinse and set aside.

Heat oil in a hot wok and fry onion until soft. Add noodles and cook for 2 minutes. Add bean sprouts, potato, tomato, tomato sauce, chilli sauce, shrimp and bean curd cake and cook over high heat, stirring, until well mixed. Add salt and sugar to taste.

Tilt wok, push noodles to one side, pour in egg, cover with noodle