Mee Goreng goodness
We have a list of meals at home, it’s what we refer to when we can’t decide what we want for dinner. It usually is me going through it saying “can’t be bothered, nope, not tonight, had that last night….” where we inevitably end up having hot dogs or pasta.
Every time I cook a new meal, either trying out a new recipe or make something I’ve long enjoyed but was never sure the bf would like, I ask him hesitantly a few bites in, “Can I add it to the list?”
We’ve added a few meals to the list over our last year of living together, including risotto (not sure what I would have done if he didn’t like this!), thai yellow curry (hopefully I’ll get to add red curry to the list soon) and beef stroganoff.
Last night, we added Mee Goreng.
Having lived in Wellington for many years, I enjoyed the abundance of Malaysian food haunts around the place, with Mee Goreng being my usual. Auckland doesn’t have quite as many, and none as good as the good old Satay Village. It makes me sad.
Back in the Welly days, I used to go to an Asian cooking school. A friend put me on to it, and it’s so much fun - not least because they let you bring booze with you and it could turn into an awesome night out. The format was basically turn up, pour a wine, watch them cook a meal, go to your station, recreate it and then eat it up. Often they’d be waiting every so patiently for us to leave at the end of a night.
It’s where I learnt to cook Mee Goreng, which has been quite useful since the move to Auckland. Stoked the bf gave it the thumbs up.
It’s definitely one of the more simple recipes out there, I think this one and this one also look interesting and add a bit more flavour. Not that this tastes anything less than yummy! Give it a go, reference the other recipes and alter to your tastes.
300g fresh noodles (I used these and threw the sauce sachet out)
200g chicken, cut into bite sized pieces
1 small onion
2 spring onions
2 cloves garlic
1 slice ginger (the bf doesn’t like ginger and didn’t even notice it was there, WIN!)
2 handfuls bean sprouts
1/2 cup water
1 t chicken stock powder
2 T oyster sauce
1/2 t curry powder
2 t soy sauce
Finely slice the onion, garlic and ginger. Finely slice the spring onion. Set aside.
Heat 2 T oil in a work at a medium-high heat, add the onion, garlic and ginger until the mixture has caramelized. I once got told off for not doing this step right - you’ve got to not be afraid of burning them a little bit (not to a crisp), as that’s what gives the meal it’s browny goodness colouring. Add in the chicken and fry until the chicken has changed colour or began to brown.
Add in the oyster sauce, curry powder and chicken stock. Mix well. Pour in the water and noodles (read the instructions as you may have to pre cook/prepare these) and let simmer until most of the liquid has been absorbed. Stir occasionally.
Mix through the beansprouts and spring onion, then add the soy sauce and mix well.
Serve straight away and fill your gob with goodness.