This stir fry noodles recipe uses yellow noodles (lye/alkaline noodles) which is a type of freshly cooked noodles coated with oil to prevent sticking. These fresh noodles are commonly found in Southeast Asia dishes.
A generous amount of cooked chilli paste is added to this spicy variant of stir-fry noodles, tasty with lots of heat. I use chicken fillets in this recipe, use other types of meat or seafood if you prefer.
You may opt to make your own homemade noodles for a healthier alternative.
Chinese Version: 不一样的辣炒面食谱-快捷实惠
Spicy Stir fry Noodles (Mee Goreng) | MyKitchen101en
Yield: 5 servings
Ingredients:
- 450 g Yellow noodles (Lye noodles)
- 350 g bean sprouts
- 1 stalk leaf celery (Chinese celery)
- 2 stalks scallion
Ingredients for chili paste:
- 35 g fresh red chilies (de-seed)
- 15 g dried chilies (cut, soak, de-seed, drain)
- 1 onion (about 90g-100g)
- 20 g shallot
- 10 g garlic
- 10 g dried shrimp (soak & drain)
- 75 g oil
- 1 Tbsp. sugar (15 g)
- ¾ tsp salt (5 g)
Ingredients for marinated chicken:
- 5 chicken fillets (or 250 g of chicken meat, sliced)
- ¼ tsp salt
- 1 tsp cornstarch
- 2 tsp water
- 1 tsp oil
Ingredients for stir-fry sauce:
- 1 Tbsp. light soy sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 1 Tbsp ketchup
* Tbsp. = tablespoon; tsp = teaspoon
Instructions:
1 Cut chicken fillets or meat into thin slices.
2 Marinate with ¼ tsp salt, 1 tsp cornstarch, 2 tsp water, 1 tsp oil, set aside.
3 Wash and clean 350 g bean sprout with running water, set aside. Note: I use the same portion size of bean sprouts to noodles.
4 Cut 2 stalks of scallion and 1 stalk of leaf celery.
5 Wash and drain 450 g yellow noodles with cool water.
6 Mix 1 tablespoon light soy sauce, ½ teaspoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon vinegar and 1 tablespoon ketchup, set aside the sauce for stir-frying.
7 Chili paste: Add in fresh chili (de-seed), dried chili (de-seed), onion, shallots, garlic, dried shrimp (soaked) and cooking oil into food processor. Process until fine, oil helps with the blending process; add just enough to process all the ingredients. Stir with spatula in between blending when necessary.
8 Add 1 tsp of oil, pour chili paste into cooking pan, bring to the boil. Reduce to medium or medium-low heat, cook for 8-10 minutes until fragrant, season with 1 tablespoon of sugar (15g) and ¾ teaspoon of salt (5g), mix to incorporate. Note: For less heat, reduce chili paste.
9 Add in chicken slices, stir-fry until the meat is almost done.
10 Pour in bean sprouts, leaf celery and scallions, mix slightly. Add in noodles, turn to high heat and stir fry for 2-3 minutes.
10.1 Mix slightly.
10.2 Stir fry for 2-3 minutes.
11 Add stir-fry sauce, swirl from the sides of the wok.
12 Serve stir fry noodles (mee goreng) hot & enjoy.
Spicy Stir Fry Noodles (Mee Goreng)
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Ingredients
- 450 g Yellow noodles Lye noodles
- 350 g bean sprouts
- 1 stalk leaf celery Chinese celery
- 2 stalks scallion
For chili paste:
- 35 g fresh red chilies de-seed
- 15 g dried chilies cut, soak, de-seed, drain
- 1 onion about 90g-100g
- 20 g shallot
- 10 g garlic
- 10 g dried shrimp soak & drain
- 75 g oil
- 1 tbsp sugar 15g
- ¾ tsp salt 5g
For marinated chicken:
- 5 chicken fillets or 250g of chicken meat, sliced
- ¼ tsp salt
- 1 tsp cornstarch
- 2 tsp water
- 1 tsp oil
For stir-fry sauce:
- 1 tbsp light soy sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 1 tbsp ketchup
Instructions
- Cut chicken fillets or meat into thin slices.
- Marinate with ¼ tsp salt, 1 tsp cornstarch, 2 tsp water, 1 tsp oil, set aside.
- Wash and clean 350g bean sprout with running water, set aside. Note: I use the same portion size of bean sprouts to noodles.
- Cut 2 stalks of scallion and 1 stalk of leaf celery.
- Wash and drain 450g yellow noodles with cool water.
- Mix 1 tablespoon light soy sauce, ½ teaspoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon vinegar and 1 tablespoon ketchup, set aside the sauce for stir-frying.
- Chili paste: Add in fresh chili (de-seed), dried chili (de-seed), onion, shallots, garlic, dried shrimp (soaked) and cooking oil into food processor. Process until fine, oil helps with the blending process; add just enough to process all the ingredients. Stir with spatula in between blending when necessary.
- Add 1 tsp of oil, pour chili paste into cooking pan, bring to the boil. Reduce to medium or medium-low heat, cook for 8-10 minutes until fragrant, season with 1 tablespoon of sugar (15g) and ¾ teaspoon of salt (5g), mix to incorporate. Note: For less heat, reduce chili paste.
- Add in chicken slices, stir-fry until the meat is almost done.
- Pour in bean sprouts, leaf celery and scallions, mix slightly. Add in noodles, turn to high heat and stir fry for 2-3 minutes.
- Stir fry for 2-3 minutes.
- Add stir-fry sauce, swirl from the sides of the wok.
- Serve stir fry noodles (mee goreng) hot & enjoy.
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