It takes a LOT of strength to pass up a food truck. You know why. First and foremost, the smell — so delicious it almost knocks you out. Second, it’s made by total pros — people who live, breathe and sleep their style of fare. And finally, that order in-order up convenience (okay, maybe after an occasional line, but waiting outside is way nicer than counting down the minutes in a crowded restaurant). But why even leave the house if you can whip up a food truck-worthy meal at home (and get way more bang for your buck — we’re thinking lunch ALL week)? Today we’re bringing to you a classic meal straight from the streets of Singapore: Mee Goreng. Made with spicy fried noodles with garlic, vegetables and chicken, this dish is a Malaysian treasure, and it’s easy to see why. Granted, noodles are never going to be the prettiest dish coming out of your kitchen, but they may well be the tastiest. Packed with layer upon layer of flavor, one bite and you’ll feel like you just picked these up at a typical hawker stall in the middle of Singapore.
Ingredients:
Serves 4
– 10 ounces dried egg noodles
– 2 Tablespoons vegetable oil
– 3 skinless chicken breasts, cut into bite-size pieces
– 3 cloves garlic, peeled and minced
– 1 carrot, shredded
– 1 cup shredded cabbage
– 1 cup mung bean sprouts (these can be fresh or canned — just make sure you drain them)
– 2 Tablespoons sriracha
– 2 Tablespoons dark soy sauce
– 2 Tablespoons sugar
– juice of half a lime
– 2 Tablespoons oyster sauce
– ½ teaspoon dried ginger
– 3 Tablespoons tomato ketchup
– 1/4 teaspoon white pepper
– 2 eggs
– 6 scallions, sliced lengthways
To serve:
– lime wedges
– cilantro
– Sriracha
Instructions:
1. Bring a large pot of water to a boil. Cook the noodles for 3-4 minutes, then rinse in cold water, drain and put to one side.
2. Heat the oil in a wok or large frying pan and fry the chicken for 3-4 minutes until well-sealed and almost cooked through.
3. Add the garlic, carrot, cabbage and bean sprouts and cook for 2 minutes, stirring regularly.
4. In a small bowl, mix the chili sauce, soy sauce, sugar, lime juice, oyster sauce, dried ginger, ketchup and white pepper. Add to the wok with the chicken and veggies.
5. Bring the sauce to a boil, then add the noodles. Cook, stirring with a spatula, until the noodles are heated through — about 2-3 minutes.
6. Push the noodles to one side and crack the eggs into the space in the wok. Heat while stirring to cook and scramble the egg. Once the egg is cooked, stir it into the noodles and add the scallions.
7. Stir through and then remove from the heat. Garnish with lime wedges, cilantro and a drizzle of sriracha to serve.
Bring a large pot of water to a boil. Cook the noodles for 3-4 minutes, then rinse with cold water, drain and put to one side.
Heat the oil in a wok or large frying pan, and fry the chicken for 3-4 minutes until well-sealed and almost cooked through.
Add the garlic, carrot, cabbage and bean sprouts and cook for two minutes, stirring regularly.
In a small bowl, mix the chili sauce, soy sauce, sugar, lime juice, oyster sauce, dried ginger, ketchup and white pepper. Add to the wok with the chicken and veggies, then bring the sauce to a boil and add in the noodles. Cook, stirring with a spatula, until the noodles are heated through — about 2-3 minutes. Looking good so far!
Push the noodles to one side and crack the eggs into the space in the wok. Heat while stirring to cook and scramble the egg. Once the egg is cooked, stir it into the noodles and add the scallions. Then stir through and remove from the heat. Garnish with lime wedges, cilantro and a drizzle of sriracha to serve.
Goes perfectly with a nice cold beer!
What’s your favorite street food? Let us know in the comments below!
