Recipe: Perfect Malaysian Chicken Mee Goreng

Malaysian Chicken Mee Goreng. Some dishes that made a regular appearance at the supper table were Chicken Satay and Western Style Chicken Chop. However, the dish that I craved most often was Pak Ali's Mee Goreng (Malaysian Mamak-Style Fried Noodles); less spicy, extra potatoes. Malaysian Mamak are of Indian-Muslim origin.

Malaysian Chicken Mee Goreng Mee goreng, mie goreng or bami goreng, is a dish made with egg noodles, fried in oil with vegetables, meat (most often chicken) and eggs. It is mainly seasoned with samba, a condiment made from hot peppers, sriracha, and kecap manis, a. Malaysian mee goreng fried noodles with chicken and shrimp is the perfect combination of chewy noodles in a spicy, sweet and savoury sauce. You can cook Malaysian Chicken Mee Goreng using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Malaysian Chicken Mee Goreng

  1. Prepare 150 g of dried egg noodles.
  2. Prepare 2 tbs of sriracha.
  3. Prepare of juice of 1 lime.
  4. You need 1/3 cup (80 ml) of kecap manis (Indonesian sweet soy sauce).
  5. You need 2 tbs of light soy sauce.
  6. You need 1 tbs of sunflower oil.
  7. It’s 200 g of chicken thigh fillets – cut into 2cm pieces.
  8. You need 1 of garlic clove – chopped.
  9. It’s 2 of eggs – lightly beaten.
  10. Prepare 4 of spring onions – thinly sliced, plus extra to serve.
  11. It’s 200 g of pak choy – thinly sliced.
  12. Prepare 100 g of bean sprouts.
  13. Prepare of crispy fried onions, sambal chilli jam (from Asian food shops – optional) and thinly sliced red chilli – to serve.

Mamak Mee Goreng (Malaysian Indian Fried Mee) A veritable melting-pot of cuisines, Malaysian food is almost quite entirely a product of fusion. Indeed, like most other confederacies of mostly -migrants, much of modern Malaysia's food has evolved from the crucible of colonially-induced diversity. Mie Goreng (or Mee Goreng) is an Indonesian noodle dish that's also found in Malaysia and other parts of South East Asia. With a sticky, savoury sweet sauce, noodles are tossed with chicken, prawns, vegetables and signature egg ribbons.

Malaysian Chicken Mee Goreng instructions

  1. Cook the noodles according to packet instructions, then drain and rinse under cold water. Set aside..
  2. Combine sriracha, lime juice, kecap manis and soy in a bowl and set aside..
  3. Heat oil in a wok over medium heat. Cook chicken, stirring occasionally, for 6-7 minutes or until cooked through. Add garlic, toss to combine, then transfer to a heatproof bowl and set aside..
  4. Wipe wok clean, then return to high heat. Add eggs and cook, stirring, for 2 minutes or until just cooked through. Add spring onion, pak choy, cooked noodles and chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and all ingredients are coated in the sauce. Stir through bean sprouts and divide between serving bowls..
  5. Top with fried onions, sambal, if using, chilli and extra spring onion, and serve immediately..

Notes: You can add some seafood like prawns or squid, which is very popular too. My family prefers it with just chicken. Fried tofu puffs can be added too. Key Ingredients: Egg Noodles, Chicken, Egg, Chilli Paste, Soy, Ketchup, Tamarind, oil, White Pepper, Spring Onion, Let us know if you tried it – Mee Goreng Ayam. The eggs should be nearly cooked before folding into the noodles.

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