Thursday, November 19, 2009

Indian Mee Goreng (Stir Fried Yellow Noodles)

My husband is a noodle fiend and in particular he has a weakness for yellow noodles cooked in the traditional 'mama' (note - uncle in Tamil.. not mother) style. Initially created by Indians in South East Asia, this dish is prevalent in many Indian run eateries in Singapore and Malaysia. 

The original version is a lurid red (from red coloring, chili paste and tomato sauce) and contains chunks of mutton, eggs and/or shrimp paste. The usual vegetables will be some chye sim and bean sprouts. Of course when eating Indian mee goreng, throw out all concerns about nutrition as this dish is made with liberal amounts of oil. 

Though in a way, it is comfort food, I don't enjoy eating Indian mee goreng at eateries due to its high oil and poor vegetable content. However, I enjoy cooking this for my hubby as its one of his favorite dishes and also I sneak in quite a bit of vegetables without him complaining. This is really a tasty dish that is well worth the effort!

Indian Mee Goreng

2 pieces of beancurd, diced
160g pototoes, peeled and diced
2 tablespoon oil
1 lemongrass, bruised
120g yellow onions, sliced
4 cloves garlic, minced
3 to 4 tablespoon chili paste (adjust according to heat preference)
140g chye sim, washed and sliced, separate stems from leaves
200g cabbage, shredded
2 tomatoes, cut each into 8 pieces
2 tablespoon tomato sauce
1/2 tablespoon sweet sauce (kecap manis)
1 tablespoon dark soy sauce (I use salt reduced)
2 tablespoon light soy sauce (I use salt reduced)
600g yellow noodles (washed twice to remove oil)
80g bean sprout


1) Deep fry/bake/pan fry beancurd and potatoes until cooked and slightly crispy. Keep aside.
2) In a wok, add the oil and lemongrass. Saute until the fragrance is released.
3) Add yellow onions and saute until golden brown.
4) Add the garlic and saute for a minute, add the chili paste. Saute until the paste turns a darker red.
5) Add the stems of chye sim and cabbage. When it is half wilted, add the tomatoes.
6) Continue to saute until the tomatoes start to soften but do not let it disintegrate. 
7) Add the sauces and stir a few times.
8) Add and add the noodles, chye sim leaves, bean sprouts, cooked potatoes and beancurd.
9) Stir well to mix the noodles with the sauce and vegetable. Let it cook over low heat until done. (The noodles will not be stick to the teeth when you bite it)
10) Adjust seasoning as required. Serve with sliced cucumbers and halved limau kasturi (small lime).

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