Mee Goreng, meaning "fried noodles" in Malay, is a beloved dish across Southeast Asia, and its variations are as diverse as the region itself. From humble street food stalls to upscale restaurants, this iconic noodle dish reigns supreme, captivating taste buds with its vibrant flavors and satisfying texture. The magic lies in the perfect balance of sweet, savory, and spicy notes, expertly woven together with a medley of fresh ingredients. Think perfectly charred noodles, succulent shrimp, tender chicken, and fragrant vegetables, all tossed in a rich, umami-packed sauce. Singaporean Mee Goreng, in particular, boasts a unique and fiery kick, setting it apart from its regional cousins.
This recipe will guide you through creating an authentic and delicious Singaporean Mee Goreng, bursting with the complex flavors that define this culinary masterpiece. Get ready to embark on a culinary adventure as we explore the secrets behind this spicy seafood fried noodle delight, taking you step-by-step through the process of crafting a dish you'll be proud to share. Prepare your taste buds for an explosion of flavor!
Tools Needed
- Frying pan
- Spatula
Ingredients
- Eggs: 4
- Yellow Noodles: 250g
- Chai Vegetables: a few stalks
- Tomato Sauce: 3 tbsp
- Sambar Chili Paste: 1 1/2 tbsp
- Squid/Calamari: a few
- Shrimp: a few, deveined and shelled
- Garlic: 2-3 cloves, chopped
- Oil: 1 tbsp + more for frying
- Sugar: to taste
- Salt: to taste
- Water: approx. 1.5 cups
Step-by-Step Instructions
Step 1. Sauté Seafood and Aromatics
- Heat 1 tbsp oil in a hot pan. Fry the calamari until cooked through (without overcooking).
- Add chopped garlic and stir-fry until fragrant.
- Add shrimp and fry until pink and cooked.
- Set aside the seafood. In the same pan, fry the eggs until lightly set, then scramble.
Step 2. Cook Noodles and Sauce
- Push the eggs to one side of the pan. Add sambar chili paste and stir-fry briefly.
- Add noodles and vegetables to the pan and mix well.
- Add approximately 1 cup of water and stir to combine. Cook noodles until softened.
- Add tomato ketchup and stir. Add another half cup of water, sugar and salt to taste.
Step 3. Combine and Season
- Add the previously fried seafood to the pan and stir to combine. Taste and adjust seasoning as needed. Add more chili if desired.
Step 4. Thicken and Serve
- Reduce the sauce until it thickens slightly. Serve hot.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Add sugar and salt to your preference, depending on the saltiness of your chili paste.
- Fry the seafood separately to prevent overcooking.
Nutrition
- N/A
FAQs
1. Can I substitute the prawns/shrimp with other seafood?
Absolutely! Squid, mussels, or even fish fillets would work well. Adjust cooking time as needed based on the seafood you choose.
2. What type of noodles should I use for Mee Goreng?
Yellow egg noodles are traditional and best. Look for fresh or dried noodles specifically labeled for ‘fried noodles’ for optimal texture.
3. Can I make this dish ahead of time?
It's best enjoyed fresh, as the noodles can become soggy if left for too long. However, you can prep the ingredients ahead and assemble just before cooking.
So there you have it – your very own plate of authentic Singaporean Mee Goreng, brimming with flavour and a delightful spicy kick. Enjoy the satisfying combination of textures and tastes, and impress your friends and family with this delicious Southeast Asian classic. Now go forth and create your own culinary masterpiece!