Indian Mee Goreng Recipe (Indian Fried Noodles)

Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
Lettuce leaves (for garnishing)
1 lime (cut into wedges)

Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste

Chili Paste:
Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.

Method:
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 beansprouts 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.

Cook’s Note:
Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), this version cannot be found in India.

Penang Fried Rice Noodles

INGREDIENTS

• 1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
• 2 1/2 tablespoons soy sauce
• 1 tablespoon water
• 1 1/2 tablespoons vegetable oil, divided
• 2 large eggs, lightly beaten with a pinch of salt
• 1/2 pound peeled and deveined large shrimp
• 1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
• 3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks’ Notes), sausage thinly sliced crosswise
• 2 large garlic cloves, finely chopped
• 1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
• 1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
• Lime wedges for serving

EQUIPMENT

• A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet

INSTRUCTIONS

• Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
• Stir together soy sauce and water, then reserve.
• Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
• Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
• Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
• Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
• Remove pan from heat and stir in eggs. Serve immediately.

Three-mushroom noodles

• Ingredients

• 185g wide long-life noodles
• 1 bunch broccolini
• 2 tsp vegetable oil
• 8 green shallots, ends trimmed, diagonally cut into 8cm lengths
• 80ml (1/3 cup) hoisin sauce
• 1 x 150g punnet oyster mushrooms
• 1 x 100g punnet shiitake mushrooms, halved
• 1 x 100g punnet enoki mushrooms

• Method

1. Step 1
   Cook noodles in a saucepan of boiling water following packet directions or until tender. Drain. Return to pan and cover.
2. Step 2
   Meanwhile, remove florets from the broccolini and discard. Slice the stalks lengthways into thin strips.
3. Step 3
   Heat the oil in a wok over medium-high heat. Add the broccolini and stir-fry for 2-3 minutes or until tender crisp. Add shallot and stir-fry for 2 minutes. Add hoisin sauce, and oyster and shiitake mushrooms, and stir-fry for 2-3 minutes. Add enoki and stir-fry for 1 minute.
4. Step 4
   Divide noodles among bowls. Top with mushroom stir-fry and serve immediately.

Malaysian-spiced noodles with tofu

Ingredients

For the spice paste

• 25g/1oz fresh ginger, peeled
• 2 lemongrass stalks
• 2 red chillies
• 3 shallots, chopped
• 1 garlic clove
• 1 tsp turmeric powder
• pinch of salt
• 2-3 tbsp vegetable oil

For the sauce

• 400ml/14fl oz can coconut milk
• 250ml/9fl oz vegetable stock

For the noodles

• vegetable oil, for deep-frying, plus 1 tbsp for frying
• 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper
• 20 oyster mushrooms, finely sliced
• 8 sugar snap peas or mange tout, blanched, cut in half lengthways
• 400g/14oz ready-made udon noodles, cooked according to packet instructions

To serve

• fresh coriander leaves
• lime wedges
• crushed peanuts

Preparation method

1. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.
2. With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).
3. For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.
4. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
5. For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6. Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
7. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened.
8. Add the mushrooms to the sauce.
9. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.
10. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.
    
    
    source: bbc