One of the first dishes I learnt to cook in my new kitchen was a simple plate of fried noodles. It’s really easy as you throw everything into a wok and in 30 minutes, you have a complete meal. You could also add any ingredients you have in your fridge as nothing is ever out of place in a stir-fried noodle or rice dish. The garnishes aren’t just added to pretty up the plate but they add the final touch to the dish – crispiness from the fried shallots , spring onions, roast peanuts and a mild citrus from the calamansi limes. But even if you don’t have all the garnishes, this still tastes good.
In short, you can never go wrong with a mee goreng (fried noodles in Malay) and you can never screw it up. If there was an idiot’s guide to cooking (is there one?) this dish should be in it. Because, when I first made it 4 years ago, I was a kitchen novice. It was actually quite tasty and edible (unless my husband lied!) .
This is one of my favourite dishes to cook as I love the way the sauce coats the noodles and I can add anything I like to it. Plus, in under 30 minutes, you get a great weeknight supper.
This mee goreng is a vegetarian version. If you don’t add the eggs, it’s vegan. I used mushroom ‘oyster’ sauce and mushroom stock granules from one of those asian vegetarian groceries stalls in the market. I’ve seen them being sold in organic produce shops too.
I did not have a vegetarian sambal sauce that day so I ‘cheated’ a little and used Glory’s bottled nonya sambal. You could use any dried chilli sambal paste for this recipe but not sambal belachan.
Stir-fried Spicy Mushroom Noodles (Mushroom Mee Goreng)
- 500g fresh yellow noodles
- a bowl of hot/warm water
- 2-4 tbsp vegetable oil
- 1 firm tofu square, cubed
- 4 shallots, sliced
- 2 garlic cloves, sliced
- 1 inch piece of ginger, finely chopped/grated
- 2 red chillies, sliced (optional, for those who like an extra burst of heat like me) or 2 medium ripe tomatoes, sliced ( to dial down the heat)
- a pinch of salt
- 2 heaped dinner spoons sambal (dried chilli paste)
- 200 g mixed fresh mushrooms, sliced
- About 250g / 1 large handful of bean sprouts or any green leafy vegetable, roughly chopped
- 2 bell peppers, sliced
- 2-3 dinner spoons of soy sauce
- 1 heaped dinner spoon of mushroom ‘oyster sauce’
- 1-2 tsp mushroom stock granules (optional)
- 3 large eggs, whisked
- 2 tbsp hot water
- juice of 4-6 calamansi limes (limau kasturi)/ juice of 1/2 limes
- chopped spring onions
- chopped coriander
- fried shallots
- roasted peanuts, roughly chopped
Soak the yellow noodles in a large bowl filled with warm water for about 2-3 minutes. Drain and set aside. This will help to ‘freshen’ up the noodles and rinse away any excess oil or colouring. If you’re using dried noodles, rehydrate them in warm water for about 10 minutes. Do not over soak them or they would got soggy and mushy.
Meanwhile, in a medium wok,heat 2 tbsp of oil over medium heat, fry the cubed tofu, in batches, till they are light golden brown. Frying them before adding them to any dish allows them to keep their shape without breaking up. Remove and drain on kitchen paper. Set aside.
In the same wok, add an extra 1 tbsp of oil over high medium-high heat. Add shallots, sliced red chillies & grated ginger. Add a pinch of salt. Stir fry till you can smell the aroma of the onions. Add sliced garlic. Stir fry for about 30 seconds. Add sambal paste and sliced tomatoes (if using). Stir fry till tomatoes become mushy. Add a little hot water if mixture becomes too dry.
Add mushrooms and sliced bell peppers. Cook for about 2 minutes. Add drained noodles,mushroom ‘oyster’ sauce, soy sauce and bean sprouts or green vegetables. Add mushroom stock granules.Using a large ladle and a pasta ladle, toss the noodles to evenly coat the sauce with the noodles. It’s easier to toss the noodles with too ladles. Add a little dash of hot water if noodles get too dry but if you prefer a ‘drier’ mee goreng, than lower the heat. Check for seasoning. Add more soy sauce if salt is needed. Cover the wok with a lid and let noodles and vegetables cook for about 2 minutes.
Next, with your ladle, push noodles to one side of the wok, creating an empty space. Pour egg in the space and tilt the wok on your stove’s grate so that the noodles don’t burn. Let the eggs cook a little. When you see that eggs are starting to set like watery scrambled eggs, put the wok as per normal on your stove grate and toss the noodles with the ‘scrambled’ eggs to coat the almost set eggs with the noodles. Do not let the eggs set completely as you’ll need the ‘wet’ eggs to coat the noodles and to add some moisture/texture to the fried noodles. Add fried tofu cubes and calamansi juice. Toss noodles.
Serve immediately with the garnishes.
This dish keeps well refrigerated for about 2 days but tastes best right after cooking.