Mee Goreng: Malaysian Stir Fried Noodles
This week’s challenge for /r/52weeksofcooking sent me back to Asia – this time to figure out a malaysian dish. I’ve always had a thing for noodles so was instantly drawn to the all the street noodle images popping up as I searched for recipes. I also wanted something with a bit of heat, as I’m still trying to figure out how spicy I can get without it upsetting the little one. I’ll admit that I’ve been avoiding spicy foods so happy this challenge came along to push me out of my comfort zone.
1 lb rice noodles
1 tbsp vegetable oil
1/4 tsp fresh ginger
2 cloves garlic
2 carrots, chopped
1 lb bok choy, chopped - whites and greens separated
2 tbsp soy sauce
1 tbsp spicy chili sauce
1 tbsp black bean sauce
1 tsp rice vinegar
1 tsp sesame oil
- Cook the noodles per instructions until al dente then rinse in cold water and set aside.
- Heat the oil in a wok over medium heat, add the ginger, garlic, and scallions and cook for 5 minutes or until garlic turns golden.
- Add the carrots and the white part of the bok choy and cook for 10 minutes before adding the sauces. Stir in the sauces, then cover and cook for 10 minutes. Remove the lid then add the cooked noodles, rice vinegar, and the green part of the bok choy stir well and recover for a final 10 minutes, stirring regularly.
- Serve and enjoy!
Even though we’re no longer around an Asian market my mom is, so I sent her on a shopping trip to get some ingredients for me. I used Lee Kum Kee sauces for this dish as they are vegetarian and husband safe – the second part being more important!