Mee Goreng (30-min. Recipe)
Mee Goreng. Thick chewy egg noodles smothered in a glossy, sweet and savoury sauce with pork belly, shrimp, fish cakes, Chinese chives and beansprouts. Ready in 30 minutes and great for dinner or lunch.
400 grams egg noodles blanched ¾ cup pork belly diced 1 cup fish cakes sliced 1 cup shrimps peeled and deveined ½ tbsp garlic minced 2 eggs whisked 2 cups Chinese chives chopped 2-3 cups Bean sprouts washed and strained Mee Goreng Noodle sauce: 3 tbsp kecap manis pr sweet soy sauce 2 tsp Sesame oil 5 tbsp Ketchup sauce 2 tbsp Oyster sauce
In a large pot filled with boiling hot water, blanch your noodles just until loosened (20 seconds) and strain immediately. Do not oversoak them as they will become soggy. Set aside.
Then in a small bowl, whisk together your noodle sauce ingredients.
In a pan set over medium heat, add pork belly and let it fry until golden crispy brown, about 5 minutes.
Next add garlic and let this saute until soft.
Toss in shrimp, fish cakes and let this fry until the shrimps become mostly pink.
Sweep your ingredients to the side of the pan. Pour in whisked eggs and mix with the other ingredients.
Throw in chives and bean sprouts and cook until the veggies have wilted a bit.
Add noodles with noodle sauce. Give everything a very thorough mix until everything is well combined. Transfer to the serving plate and enjoy!
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Calories: 827 kcal | Carbohydrates: 88 g | Protein: 41 g | Fat: 34 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 308 mg | Sodium: 838 mg | Potassium: 647 mg | Fiber: 4 g | Sugar: 14 g | Vitamin A: 196 IU | Vitamin C: 9 mg | Calcium: 113 mg | Iron: 4 mg