Recipe: Colour Mee (Mee Goreng;炒面)

Don’t worry, I am not going to introduce food dye here into the noodles. All I added was a colourful combination of mix veg to pimp the instant noodle which usually has negative connotation.  At least, mix veg makes the instant noodles a little healthier.

I bought the instant noodleson their own, without individually packed with flavourings and all. Normally they come in a pack of 5 from the local Asian store. There are healthier versions out there like no MSG, no preservatives and etc. So, instant noodle is not so bad after all.

Ingredients (Serve 2)

  • 2 bars of instant noodles
  • 1/3 of frozen mix veg from a bag(I used Green Isle Asian Stir Fry which includes carrots, red onion, water chestnuts, long beans, baby corns. Good selection and pretty fresh.)
  • Dark sauce: 1 tbsp of oyster sauce, 1 tbsp of light soya sauce and optionally, 1/2 tbsp of dark soya sauce
  • 2 tablespoons of chilli paste*
  • 1/2 tablespoon of chilli oil (optional)
  • 1/2 tablespoon of sesame oil
  • 1 fresh chilli, sliced or chopped
  • 1/2 tablespoon of sugar
  • 2 shallots, sliced
  • 2 cloves of garlic, chopped

* Chilli Paste (for 1 small bottle)

  • 10 fresh chillies OR 6 fresh chillies & 4 bird’s eye chillies
  • 8 shallots
  • 1 small knob(half of thumb size) of ginger (optional)
  • 1 tablespoon of sugar
  • 1 1/2 tablespoon of light veg oil
  • Add a dash of water to thin the paste out if it turns out too thick
  • Blend the above mentioned ingredients in a blender and it’s done!

Preparation

  1. Blanch (well, undercook it first because they will continue to cook while being stir fried) the noodles briefly for 1 minute in salted boiling water so they are well separated. Drain and quench them, leave aside.
  2. Heat up a wok with two tablespoons of light veg oil until it smokes.
  3. Toss in half of the shallot to stir until aromatic, then add in garlic.
  4. Before garlic turning brown, add in frozen mix veg straight away to cook until crunchy. Take the cooked veg out and set aside in a bowl.
  5. Add in another tablespoon of light veg oil, when the wok is heated up. Toss in chilli paste to stir through until fragrant.
  6. Then, add in the cooked noodles and drizzle the dark sauce and chilli oil over the noodles evenly.
  7. Using spatula, coat the noodles evenly with the seasoning.
  8. Toss in cooked veg prepared in point 5 to mix evenly.
  9. For the finishing touch, sprinkle  sugar over the noodles, followed by salt and white pepper to taste. Again, stir around to mix the flavour in evenly.
  10. When the taste is satisfactory, serve it with chopped spring onions and fried shallots.

Also, you could always fry an egg aside to serve with it. Enjoy while it’s hot!

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