It’s summer throughout the year here. We get 365 days of sun and heat, all year long! Sounds splendid doesn’t it? But too much of anything is never a good thing. So to say, I’ve cooked something for summer can be a little misleading for those who are bounded by four seasons.
Anyways, straight to the point of this post, it is supposed to be all about food and that’s where it shall take you.
Today’s meal is rather simple and will take you only 20 minutes to prepare this meal. It’s versatile as you can make it vegetarian or not (with loads of meat). You can even make it gluten free by using the right kind of noodles. This recipe is a keeper.
Mee Goreng is an Asian dish, which literally means fried noodles but since we Asians loves our noodles so much we have come out with different types of noodles, just like pasta. But unlike pasta, different Asian noodles are made of different ingredients. To name a few, egg noodles, green lentil noodles, rice noodles and more. So if you ever want to order a bowl of noodles while travelling in any Asian countries, it’s important you learn their names to avoid any confusion.
The beauty of this dish is that it’s not limited to Asian noodles alone. I understand, it can get pretty hard to find these noodles, especially the wet ones which have a shorter shelf life compared to the dried ones and are best cooked when it’s the freshest. Plus, the yellow noodles which are intended for this recipe are rather oily. So if you want to cut out all the hassle, replace yellow noodles with boiled spaghetti. Simple.
List of ingredients:
250gm of spaghetti (boiled al dente)
5 garlic closed, minced
1 tomato, cut into wedges
3 hard bean curd (tofu) cut into sqaures
4 baby bok choy florets leaves, stem cut off
2 handfuls of beansprout
light (salted) soy sauce, thick (sweet) soy sauce and ketchup or chili sauce if you like it hot
oil for frying
fried onions and spring onion for garnishing
Drizzle two tablespoons of thick soy sauce onto cooled spaghetti, mix till well combined and keep it aside (add more sauce if you like your noodles to be darker) This method I learned from my late mother-in-law which made mixing noodles with sauce so much easier than trying to mix it in a hot wok. This way you can control the amount of sauce that goes into your dish too.
Heat some oil in a wok and fry garlic till fragrant. Add the tomato wedges and tofu followed by the bok choy leaves and after a minute throw in the spaghetti (or yellow noodles), add some light soy sauce (to taste) and 2 tablespoons of either ketchup or chili sauce. Fry on low heat for a couple of minutes before adding the beansprout. I like my beansprout crunchy so I don’t cook it for too long. Squirt a little lime or lemon juice, garnish with fried onions and spring onions.
Hope you’ll enjoy this simple dish
I want some meat!
If you like some animal protein in your meal, add some diced chicken breast, prawns, squids or any other meat when you are frying the garlic. The just follow the steps shown above.