Indian Mee Goreng
This is a truly international dish combining Indian, Chinese and Western ingredients. It is a delicious treat for lunch or supper and in Singapore and Malaysia can be bought in many streets from one of the many hawkers' stalls.
Ingredients
- 450g / 1lb fresh yellow egg noodles
- 60-90mI / 4-6 tbsp vegetable oil
- 115g / 4oz fried beancurd (tofu) or 150g / 5oz firm beancurd (tofu) 2 eggs
- 30mI / 2 tbsp water
- 1 onion, sliced
- 1 garlic clove, crushed
- 15ml / 1 tbsp light soy sauce
- 30-45mI / 2-3 tbsp tomato ketchup
- 15ml / 1 tbsp chilli sauce (or to taste)
- 1 large cooked potato, diced
- 4 spring onions, shredded
- 1-2 fresh green chillies, seeded and finely sliced (optional)
Preparation
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- Bring a large saucepan of water to the boil, add the fresh egg noodles and cook for just 2 minutes. Drain the noodles and immediately rinse them under cold water to halt cooking. Drain again and set aside.
- If using fried beancurd, cut each cube in half, refresh it in a pan of boiling water, then drain well. Heat 30ml / 2 tbsp of the oil in a large frying pan. If using plain beancurd, cut into cubes and fry until brown, then lift it out with a slotted spoon and set aside.
- Beat the eggs with the water and seasoning. Add to the oil in the frying pan and cook without stirring until set. Flip over, cook the other side, then slide it out of the pan, roll up and slice thinly.
- Heat the remaining oil in a wok and fry the onion and garlic for 2-3 minutes. Add the drained noodles, soy sauce, ketchup and chilli sauce. Toss well over medium heat for 2 minutes, then add the diced potato. Reserve a few spring onions for garnish and stir the rest into the noodles with the chilli, if using, and the beancurd.
- When hot, stir in the omelette. Serve on a hot platter garnished with the remaining spring onion.
Serves 4-6.