The Malaysian fried noodles Mee goreng The spicy chile paste used for these noodles can be doubled in quantity and kept in the refrigerator. A little bit of this fiery condiment goes a long way, depending on your chile tolerance. To make this dish entirely vegetarian, omit the chicken and shrimp, and increase the vegetables and tofu.
Serves 4
Ingredients:
For the chile paste
10 large dried chiles
5 shallots, peeled
5 garlic cloves, peeled
1 teaspoon shrimp paste (balacan)
6 tablespoons vegetable oil
5oz (150g) firm silken tofu, cut into 1in (2cm) cubes
2 onions, chopped
2 garlic cloves, finely chopped
10oz (300g) skinless chicken
breast, cut into slices
10oz (300g) raw shrimp, peeled and deveined
6 choi sum, Chinese flowering cabbage, or bok choy stems, cut into 11⁄4in (3cm) lengths
1 teaspoon tomato purée
1 tablespoon dark soy sauce
1 lb (450g) fresh thin yellow
wheat noodles (mee), cut into short pieces
4 scallions (green onions), finely chopped
8oz (225g) bean sprouts, trimmed and rinsed
juice of 1⁄2–1 lime
salt and freshly ground
black pepper
lime wedges, to serve
Method:
1. To make the chile paste, soak the dried chiles in boiling water for 20 minutes until softened. Seed and finely chop. Using a mortar and pestle, pound the chiles, shallots, and garlic into a paste. Add the shrimp paste and 2 tablespoons water, and work into the paste.
2. Heat 1 tablespoon of the vegetable oil in wok over a medium-high heat, and fry the paste for 3–4 minutes, stirring constantly. Transfer to a bowl and wipe out the wok.
3. Heat the remaining oil until hot, and fry the tofu for 3–4 minutes until golden brown. Remove from the wok with a slotted spoon, and drain on paper towels. Add the onion and garlic to the oil, and stir-fry for 2 minutes until fragrant. Add the chicken and stir-fry for another 2–3 minutes. Next, add the shrimp and the choi sum.
4. Add 1 tablespoon of the chile paste, the tomato purée, ½ cup (125ml) water, and the soy sauce, and bring to a simmer. Add the mee noodles (which are available at Asian stores and Chinese supermarkets), and stir-fry for 3 minutes. Add the scallion and bean sprouts, and return the tofu to the wok. Mix together. Taste, then
adjust the seasoning with salt and black pepper, and a little lime juice.
5. The shrimp, chicken, and noodles will be sweet; the chile paste will be hot; the soy sauce and the seasoning will be salty; and the lime juice will be sour. Serve immediately with lime wedges.
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