Mee goreng with spicy eggs

Make this Indonesian street food favourite without a single instant noodle in sight.

Credit: Danielle Abou Karam

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 2 tbsp oyster sauce
• 2 tbsp tomato ketchup
• 2 tbsp kecap manis
• ½ tsp mild curry powder
• 1 tbsp sambal oelek
• 1 tbsp sesame oil 
• 60 ml (¼ cup) peanut oil
• 5 cm piece ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 3 spring onions, thinly sliced 
• 2 chicken thigh fillets (about 250 g), thinly sliced 
• 300 g raw prawns, shelled, intestinal tract removed, tails left intact
• 1 bunch garlic chives, chopped into 5 cm lengths 
• 100 g fried fish cake (from Asian food shops), thinly sliced
• 500 g fresh egg noodles, blanched in boiling water, refreshed

Spicy omelette 

• 2 eggs
• 1 tsp sambal oelek 
• 1 tsp kecap manis 
• 1 tbsp peanut oil

Instructions

1. For the spicy omelette, whisk the eggs, sambal oelek and kecap manis together in a bowl. Heat the peanut oil in a wok over medium-high heat and when hot, add the egg mixture. Cook for 1 -2 minutes, swirling the wok to make a thin omelette, until the egg is just set. Use a spatula to transfer to a board and cool slightly, then roll up and thinly slice. Set aside.
2. Combine the oyster sauce, tomato ketchup, kecap manis, curry powder, sambal oelek and sesame oil in a bowl.
3. Heat the peanut oil in a wok over high heat. Add the ginger, garlic and spring onion and stir for 2-3 minutes or until softened and lightly caramelised. Add the chicken and cook, tossing the wok for 4-5 minutes or until the chicken has just cooked through. Add the prawns and toss for 1-2 minutes or until the prawns are starting to turn opaque. Add the garlic chives, fish cake and kecap manis mixture and toss for 3-4 minutes or until lightly caramelised.
4. Add the noodles and toss to coat in the sauce. Toss through the omelette and serve immediately.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.