Mi Goreng
Ingredients
- sauce--
- 2 tbs light soy
- 2 tbs kecap manis
- 1 tbs oyster sauce
- 2 tbs ketchup
- 1 tsp fish sauce
- 3 instant noodle cakes
- 3 garlic cloves, chopped
- 1 cup sliced chinese cabbage
- 1 cup bean sprouts
- 3 spring onions, sliced
- 2 eggs whisked
- 100g protein of choice (I used clams as I had some left over, but tofu or prawns would also work)
Preparation
In a wok, heat some veg oil. Fry garlic and protein until protein is cooked. Add bean sprouts + cabbage, stir fry 1-2 mins.
Turn heat to high. Add cooked noodles, spring onions, sauce. Stir fry for 1 min. Make a well in the wok, add eggs. Fold through until cooked. Serve
One note: Mee Goreng is best when you use instant noodle cakes
In the UK, I found a brand that isn't loaded with nasty additives (@bionaorganic)
If you can't source these then packet noodles can be used or any Asian thin wheat or egg noodles