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Mie goreng

Name: Mie goreng recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: ¼ cup (60ml) peanut oil, plus extra to shallow-fry; 5cm piece (25g) ginger, finely chopped; 2 garlic cloves, finely chopped; 3 long green shallots, thinly sliced; 2 tbs each oyster sauce and tomato ketchup; 1/2 tsp mild curry powder; 1 tbs sambal oelek; 2 tbs kecap manis; 1 bunch garlic chives, chopped; 300g peeled green prawns, (tails intact), deveined; 100g fried fish cake (from Asian food shops), thinly sliced; 400g fresh Singapore noodles, blanched, refreshed; 4 eggs

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by Phoebe Wood

Jul 28, 2018

This classic Indonesian dish is packed with slippery, spicy noodles and topped with wok-tossed prawns, egg omelette and garlic chives.

¼ cup (60ml) peanut oil, plus extra to shallow-fry
5cm piece (25g) ginger, finely chopped
2 garlic cloves, finely chopped
3 long green shallots, thinly sliced
2 tbs each oyster sauce and tomato ketchup
1/2 tsp mild curry powder
1 tbs sambal oelek
2 tbs kecap manis
1 bunch garlic chives, chopped
300g peeled green prawns, (tails intact), deveined
100g fried fish cake (from Asian food shops), thinly sliced
400g fresh Singapore noodles, blanched, refreshed
4 eggs

Method

1.

Heat oil in a wok over high heat. Add ginger, garlic and shallot, and cook, stirring, for 3 minutes or until softened. Add oyster sauce, tomato ketchup, curry powder, sambal oelek and kecap manis, and cook, stirring, for 2 minutes to lightly caramelise. Add chive, prawn and fish cake, and toss to coat in the sauce. Cook for 3 minutes or until prawn is just cooked through. Add noodles and toss to coat in the sauce. Keep warm.
2.

Heat 2cm extra oil in a saucepan over medium-high heat to 180°C (a cube of bread will turn golden in 90 seconds when oil is hot enough). Cook eggs, 1 at a time, for 1 minute or until crisp but yolk is still runny. Remove with a slotted spoon, drain on paper towel. Divide noodle mixture among bowls and serve with a fried egg.