Spicy Stir fry Noodles (Mee Goreng Pedas) – Lots of Heat

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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

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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

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Instructions:

1 Cut chicken fillets or meat into thin slices.

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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.

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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.

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