I am a big fan of instant mee goreng noodles. My Indonesian friends introduced me to it and we would usually have it as a snack or when we were hungry after having drinks. I loved having it with a sunny side up instead of an omelette. The instant version also contained some chili oil and this made this instant noodle dish tastier.
For this recipe, I decided to share the basics. You may add more vegetables like carrots if you wish. Spice it up with some chili or chili oil if desired. If you want it to be sweet, add some sugar to the broth and soy sauce mixture.
600g hokkien noodles
1 tablespoons peanut oil
3 eggs, beaten lightly
500g beef strips
2 cloves garlic crushed
2 cm piece fresh ginger grated
500 baby buk choy chopped coarsely
1/4 cup fresh coriander, coarsely chopped
4 green onions, sliced thinly
2 tablespoons dried shrimp
1/4 cup beef stock
4 tablespoons soy sauce
Ground black pepper to taste
1/2 cup roasted unsalted peanuts, chopped coarsely
Place the beef in a medium sized bowl and marinate it in 2 tablespoons of soy sauce and black pepper and then soak the noodles in a large bowl of boiling water for 3-5 minutes. Separate the noodles with a fork. Drain and set aside.
Heat a teaspoon of oil in a large skillet over medium heat. Fry the eggs to make a thin omelette. Remove it from the skillet and roll it tightly. Slice it into thin strips.
Heat the remaining oil in the skillet. SautÃ© the garlic and ginger for 2 minutes. Add the beef and stir-fry it until they are browned and tender. Transfer to a plate.
In the same skillet, stir-fry the buk choy for 2-3 minutes until it wilts. Add the noodles, beef, coriander, dried shrimp and green onions.
Combine the soy sauce and the beef stock. Pour it over the noodle mixture. Cook it for another 2-4 minutes until the water evaporates and the noodles are dry. Top with omelette strips and peanuts before serving. Serve warm.
Photo Courtesy Of: Â Ron Dollete