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Mee goreng with spicy eggs

Make this Indonesian street food favourite without a single instant noodle in sight.

Singapore noodles

Credit: Danielle Abou Karam

  • serves

    4

  • prep

    20 minutes

  • cook

    25 minutes

  • difficulty

    Mid

serves

4

people

preparation

20

minutes

cooking

25

minutes

difficulty

Mid

level

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Noodles

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 2 tbsp oyster sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp kecap manis
  • ½ tsp mild curry powder
  • 1 tbsp sambal oelek
  • 1 tbsp sesame oil 
  • 60 ml (¼ cup) peanut oil
  • 5 cm piece ginger, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 3 spring onions, thinly sliced 
  • 2 chicken thigh fillets (about 250 g), thinly sliced 
  • 300 g raw prawns, shelled, intestinal tract removed, tails left intact
  • 1 bunch garlic chives, chopped into 5 cm lengths 
  • 100 g fried fish cake (from Asian food shops), thinly sliced
  • 500 g fresh egg noodles, blanched in boiling water, refreshed
Spicy omelette 
  • 2 eggs
  • 1 tsp sambal oelek 
  • 1 tsp kecap manis 
  • 1 tbsp peanut oil

Instructions

  1. For the spicy omelette, whisk the eggs, sambal oelek and kecap manis together in a bowl. Heat the peanut oil in a wok over medium-high heat and when hot, add the egg mixture. Cook for 1 -2 minutes, swirling the wok to make a thin omelette, until the egg is just set. Use a spatula to transfer to a board and cool slightly, then roll up and thinly slice. Set aside.

  2. Combine the oyster sauce, tomato ketchup, kecap manis, curry powder, sambal oelek and sesame oil in a bowl.

  3. Heat the peanut oil in a wok over high heat. Add the ginger, garlic and spring onion and stir for 2-3 minutes or until softened and lightly caramelised. Add the chicken and cook, tossing the wok for 4-5 minutes or until the chicken has just cooked through. Add the prawns and toss for 1-2 minutes or until the prawns are starting to turn opaque. Add the garlic chives, fish cake and kecap manis mixture and toss for 3-4 minutes or until lightly caramelised.

  4. Add the noodles and toss to coat in the sauce. Toss through the omelette and serve immediately.
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Noodles

Noodles

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 22 August 2024 12:40pm
By Phoebe Wood
Source: SBS



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