Mee Goreng

Mee Goreng is my vibrant take on a classic favourite, bursting with the exciting flavours of noodles stir-fried with spices, vegetables, and sometimes seafood or chicken. This dish is a lively journey of taste, offering a perfect blend of smoky, savory, and a hint of sweetness in every bite. It captures the essence of bustling street food markets, making it a go-to for when I'm in the mood for something truly satisfying. Mee Goreng isn't just a meal; it's an experience, bringing a burst of life and flavour to the table.

Ingredients:

• Cooking oil
• 4 cloves of garlic, crushed
• Optional: 2 tbsp of chilli paste (if unavailable, add extra bird's eye chillies or rocoto chillies at garnishing)
• 1 chicken breast, cubed (can be substituted with prawns, beef, or tofu for vegetarians)
• 1 to 2 tbsp of oyster sauce
• 2 tbsp of tomato sauce
• 4 to 5 tbsp of sweet soy sauce
• 8 prawns, cleaned and deveined (optional)
• 1/2 tsp of ground white pepper
• Salt to taste
• 3 tbsp of chicken stock (optional, for additional flavour)
• A handful of shredded cabbage
• 1 ripe tomato, diced
• 500g of yellow noodles
• 1 egg
• A pinch of white pepper powder
• 300g of fresh bean sprouts
• A small handful of Chinese choy sum or bok choy, chopped
• 1 tbsp of dried shallots (for garnish)
• Extra bird's eye chillies or slices of rocoto chilli (for garnish, especially if chilli paste is omitted)
• Extra calamansi lime, for serving

Instructions:

1. Heat oil in a pan and sauté the garlic until golden.
2. If using, stir in the chilli paste; otherwise, reserve additional chillies for garnish. Add the chicken and cook until nearly done.
3. Incorporate the oyster sauce, tomato sauce, and sweet soy sauce, adding chicken stock if desired. Season with salt and white pepper.
4. Add the prawns (if using) and cook until they are just tender.
5. Mix in the shredded cabbage and diced tomato.
6. Introduce the yellow noodles to the pan, ensuring they are thoroughly coated with the sauce.
7. Crack an egg over the noodles, sprinkle with a little white pepper, and stir well to incorporate.
8. Stir in the bean sprouts and chopped choy sum or bok choy, cooking just until wilted.
9. Remove from heat and arrange on a serving plate.
10. Garnish with dried shallots and either bird's eye chillies or rocoto chillies, adjusting the quantity to suit your taste for heat.
11. Serve with a side of calamansi lime for a refreshing citrus note.

This Mee Goreng recipe is designed for flexibility and robust flavour, allowing you to adjust the heat level to your preference, making it a perfect dish to cater to various palates and spice tolerances. Enjoy the harmonious blend of textures and vibrant garnishes that make this meal a delightfully satisfying experience!