Quick and easy

“Known as bami goreng, a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, pork, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. In Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian  favorite, although street food hawkers commonly sell it together with nasi goreng (fried rice).”

A simple noodle dish with a hint of spice, I will always remember my brother making mie goreng during our university days. One of the few dishes he has managed to “master.”

You will need:
1-2 tablespoon vegetable oil
1 onion/ or 2 shallots
1 garlic clove
2 curry leaves
2-3 eggs
250g beef strips/prawns/chicken
1 teaspoon chilli powder
1 tablespoon ketchup/tomato puree
Handful of mixed vegetables (cabbage, carrot, broccoli)
1 handful of beansprout
1 packet of egg noodle
Handful cherry tomatoes
Season with salt
1 lime

Start by pre-heating your wok on medium heat with a bit of drizzled vegetable oil. Sweat the finely chopped onions and garlic with some curry leaves, then add in the meat of your choice. Season the mix with chilli powder and ketchup before making a well in the middle for the eggs. Lightly scramble the eggs and leave it to rest for a minute between each mix, this will prevent the eggs to break into smaller pieces (I like my mie goreng to have big chunks of scrambled eggs). Add a handful of mixed vegetables into the wok along with beansprouts, season with salt. Mix well the mie goreng filling with the egg noodle. Lastly, cut the cherry tomatoes in half and taste the noodles for more seasoning. Serve the mie goreng right away with a wedge of lime.