Posted by: Jonjon | March 1, 2009

Asian – Noodles – Mee Goreng 7.8/10



Asian – Noodles – Mee Goreng 7.8/10

March 1 2009


http://www.theperfectpantry.com/2007/02/oyster_sauce.htm
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Ingredients
2 cups fresh Chinese egg noodles
2 Tbsp vegetable oil
2 eggs
1 cup mung bean sprouts
1/2 cup shredded cabbage
1/4 lb shrimp, peeled and deveined
1/4 lb boneless chicken breast, cubed (or leftover cooked chicken)
1 tsp minced garlic
2 Tbsp chili sauce (Sriracha), or more to taste
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp salt
3 Tbsp oyster sauce
3 Tbsp ketchup
2 Tbsp shao hsing wine, or more to taste
1/4 tsp white pepper
2 Tbsp scallions, sliced
2 Tbsp fried shallots (available packaged at Asian markets)

Method

Bring a large pot of water to a boil. Cook the noodles for 30 seconds, drain, and rinse with cold water. Set aside. In a large preheated wok, add the vegetable oil. Crack the eggs into the wok, stir vigorously until the eggs are just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, chicken, and 3/4 cup water. Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok). Add chili sauce, dark soy, sugar, salt, oyster sauce and ketchup, and continue stirring. The noodles should begin to get a bit drier. Add shao hsing wine and white pepper, stir to combine, and remove from heat. Garnish with scallions and fried shallots.

Conclusion
I added mushrooms, and beans. Couldn’t find fried shallots so didn’t use that. Didn’t have shao hsing wine so didn’t use that. Umm, this was quite nice. It was like a western style sweet and sour stir fry. I also didn’t have scallions so not sure if that affected the taste. I made my own noodles, just water and flour. Noodles should be put in the last minute otherwise they will lose their chewiness. By the way, I also used curry powder. Around a quarter teaspoon, and that didn’t really contribute to the overall flavor.

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