Monday, February 21, 2011

Mee Goreng

2 tsp Cooking oil
2 cloves garlic
3 tbs chili paste or to taste
500 g Yellow Noodles
115 g Dried bean curds
100 g potato
2 eggs
100 g Calamari
25 g bean sprouts
25 g spring onion
2 red chilies
1 lime

3 tsp soy sauce
2 tap dark soy sauce
3 tsp tomato ketchup
Sugar and salt to taste

Heat the wok and pour in the cooking oil.
Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids.
Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the bean sprouts and quick stir for another 1 minute.
Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

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