Mi Goreng was a staple of mine during University, albeit the instant packaged Indomie version, which are out of control delicious by the way. Those packets are, however, seriously unhealthy, so I’ve moved on to cooking my own – at least that way I know exactly what’s in it. This version is a prawn mi goreng, but you could substitute any other protein, which will work equally well or skip that all together and go vego. Mi Goreng is a stir fried dish therefore you will need an extremely hot pan. If you can’t get the pan hot enough and to hold that heat whilst cooking, you can cook all the ingredients in batches and then combine at the end. The vegetables used can be mixed and matched to your preferences, bean sprouts are a great addition near the end of cooking.
- 3 cloves garlic
- 1 small onion, roughly chopped
- 1 tbsp shrimp paste* (available in Asian supermarket) – substitute 3 tbsp fish sauce
- 1 inch piece of ginger, peeled and roughly chopped
- 1 stalk lemon grass, heart thinly sliced
- 2 tbsp sambal oelek – substitute a few fresh chillies
- 2 tbsp cooking oil
- 1/2 tbsp sesame oil
- 200g raw, peeled and deveined prawns – substitute any other protein here
- 200 g dried egg noodles (or equivalent in ramen packets without flavour sachets), cooked per instructions and drained
- 4 spring onions, roughly chopped
- 1 cup Chinese cabbage, shredded
- 2 medium carrots, sliced thinly
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 1 red pepper, sliced thinly
- 3 eggs, beaten
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- coriander to garnish
- fried shallots to garnish (available in Asian supermarket, optional)
- chili, sliced to garnish (optional)
Start by making your paste. Combine all ingredients in a food processor and blend into paste. If the mixture is not blending well add a dash of water.
Ensure that all your ingredients are chopped and ready for stir frying. If not yet done cook your noodles per instructions, drain and set aside. Fry off your protein until just cooked – for the prawns, put a pan over high heat, add a splash of oil and fry for 1 minute each side or until pink, set aside.
Put a large wok over high heat. Add oils. Add paste and stir continually for 20 seconds. Add vegetables that will take the longest to cook, carrots and broccoli and stir quickly for 1 minute, ensuring that the paste doesn’t burn, if anything starts to burn add a tablespoon of water. Add cabbage, peppers and mushrooms and stir fry for another minute. Add soy sauces and fish sauce and stir briefly. Place a lid on for 1 minute to steam. Add noodles, protein and spring onions, stir to combine. With everything combined turn off the heat and add the beaten eggs. Stir through and serve immediately (the heat in the pan will cook the eggs). Garnish with coriander leaves, fried shallots and sliced chilli.