Malaysian Chicken Mee Goreng. Some dishes that made a regular appearance at the supper table were Chicken Satay and Western Style Chicken Chop. However, the dish that I craved most often was Pak Ali's Mee Goreng (Malaysian Mamak-Style Fried Noodles); less spicy, extra potatoes. Malaysian Mamak are of Indian-Muslim origin.
Mee goreng, mie goreng or bami goreng, is a dish made with egg noodles, fried in oil with vegetables, meat (most often chicken) and eggs. It is mainly seasoned with samba, a condiment made from hot peppers, sriracha, and kecap manis, a. Malaysian mee goreng fried noodles with chicken and shrimp is the perfect combination of chewy noodles in a spicy, sweet and savoury sauce. You can cook Malaysian Chicken Mee Goreng using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients of Malaysian Chicken Mee Goreng
- Prepare 150 g of dried egg noodles.
- Prepare 2 tbs of sriracha.
- Prepare of juice of 1 lime.
- You need 1/3 cup (80 ml) of kecap manis (Indonesian sweet soy sauce).
- You need 2 tbs of light soy sauce.
- You need 1 tbs of sunflower oil.
- It’s 200 g of chicken thigh fillets – cut into 2cm pieces.
- You need 1 of garlic clove – chopped.
- It’s 2 of eggs – lightly beaten.
- Prepare 4 of spring onions – thinly sliced, plus extra to serve.
- It’s 200 g of pak choy – thinly sliced.
- Prepare 100 g of bean sprouts.
- Prepare of crispy fried onions, sambal chilli jam (from Asian food shops – optional) and thinly sliced red chilli – to serve.
Mamak Mee Goreng (Malaysian Indian Fried Mee) A veritable melting-pot of cuisines, Malaysian food is almost quite entirely a product of fusion. Indeed, like most other confederacies of mostly -migrants, much of modern Malaysia's food has evolved from the crucible of colonially-induced diversity. Mie Goreng (or Mee Goreng) is an Indonesian noodle dish that's also found in Malaysia and other parts of South East Asia. With a sticky, savoury sweet sauce, noodles are tossed with chicken, prawns, vegetables and signature egg ribbons.
Malaysian Chicken Mee Goreng instructions
- Cook the noodles according to packet instructions, then drain and rinse under cold water. Set aside..
- Combine sriracha, lime juice, kecap manis and soy in a bowl and set aside..
- Heat oil in a wok over medium heat. Cook chicken, stirring occasionally, for 6-7 minutes or until cooked through. Add garlic, toss to combine, then transfer to a heatproof bowl and set aside..
- Wipe wok clean, then return to high heat. Add eggs and cook, stirring, for 2 minutes or until just cooked through. Add spring onion, pak choy, cooked noodles and chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and all ingredients are coated in the sauce. Stir through bean sprouts and divide between serving bowls..
- Top with fried onions, sambal, if using, chilli and extra spring onion, and serve immediately..
Notes: You can add some seafood like prawns or squid, which is very popular too. My family prefers it with just chicken. Fried tofu puffs can be added too. Key Ingredients: Egg Noodles, Chicken, Egg, Chilli Paste, Soy, Ketchup, Tamarind, oil, White Pepper, Spring Onion, Let us know if you tried it – Mee Goreng Ayam. The eggs should be nearly cooked before folding into the noodles.