Mee Goreng (Fried Mee)

Apart from rice meals, (NASI KERABU/HERBS RICE) noodle dishes are highly anticipated in Malaysia, and one of the favorites is Mee Goreng (fried mee). Though it comes in different styles, it’s still Mee Goreng at heart. The variations mostly depend on the meat, seafood, or poultry used.

The Malay-style Mee Goreng is one example, and when cooked with fresh prawns, it’s called Mee Goreng Udang (MALAY STYLE PRAWN NOODLES). Eggs can be added on top, served as a runny fried egg (Mata Kerbau), or mixed into the yellow noodles while frying.

Soy sauce gives the noodles their signature dark caramelized color, and vegetables can range from leafy greens to cabbage. Stir-fried over high heat with chopped garlic, the noodles stay springy and separate. The cabbage is cooked just right, spring onions add a fragrant touch, and succulent prawns complete the dish.

Ingredients

200g (about 2 ½ cups) yellow mee/noodles - rinsed
4 medium-sized prawns - deveined and trimmed (keep heads intact)
2 eggs
5 garlic cloves - chopped
¼ cabbage - shredded
1 tbsp sweet soy sauce
1 tbsp dark soy sauce
3-4 sprigs spring onion
¼ cup oil
Pepper to taste
Salt to taste

Method
Mix prawns with a little salt and pepper.
Heat oil, and fry the prawns until cooked. 
Remove and set aside.
In the same oil, sauté garlic until fragrant.
Add noodles and cabbage. 
Season with sweet soy sauce, dark soy sauce, salt, and pepper. 
Stir all in to combine the ingredients.
Push the noodles to one side and break the eggs into the center of the wok. 
Gently stir and fold them into the mixture.
Off the heat, quickly stir in the spring onions.
Dish out.