Indian Mee Goreng is Malay for 'fried noodles' which incorporates a mix of Chinese, Indian, European and Malay flavours. It takes the yellow noodles from Chinese cuisine, spices commonly found in Indian food, fried with a sweetness for the Malay palate and coloured with tomato sauce, which is often associated with Western cuisine. Mee Goreng is available almost everywhere in Singapore, I love this recipe to the max and it is so easy to cook, done within 10 minutes literally.
160g Hokkien yellow noodles
1 medium onion, sliced (omit for Buddhist vegetarian)
1 medium tomato, sliced
Oil for stir-fry
Fresh shiitake or any mushroom, sliced
1 tsp chili powder (2 tsp if you like spicy!)
2 tsp curry powder
3 Tbsp water
2 tsp dark soy sauce
1 Tbsp tomato sauce
Pinch of salt
Pinch of white pepper
Fresh red or green chilli, sliced
1 lime wedge
1 lime wedge
Pickled green chilli (optional)
Vegetarian sambal chilli (optional)
1. Bring a pot of water to a boil, blanch the noodles until al dente. Drain in a colander, set aside.
2. Mix chili and curry powder with water to form a paste. Set aside.
3. Heat up oil in a large skillet or wok. Stir-fry the onion until aromatic.
4. Pour in chilli paste and mix well. Add tomato and other optional veggies. Stir fry for 1 minute.
5. Pour in noodles and beansprouts, then dark soy sauce and tomato sauce. Add salt and pepper to taste. Add 3 tablespoon of water and mix until well-combined. Add more water if you prefer more wet.
6. Transfer to a plate, and top with garnishes. Place the side ingredients. Serve!