Quick Easy Mee Goreng Food

MAGGI MEE GORENG

Steps:

• Marinate the chicken cubes with sesame oil for about 10 minutes.
• Mix sauce ingredients in a small bowl.
• Cook the instant noodles in boiling water for about 3 minutes and drain and rinse with cold water.
• Stir fry the chicken cubes until cooked.
• In a separate wok, fry the garlic in oil until fragrant.
• Add cooked noodles, followed by cooked chicken.
• Stir fry for about 2 minutes.
• Add bok choy and beansprouts to the wok.
• Add sauce ingredients to the wok and continue to stir fry on medium to low heat for about 5 minutes.
• Mix sauce well into the noodles.
• Serve with fried shallot and chilie garnish.

QUICK & EASY MEE GORENG

Steps:

• According to the packet's instructions, boil noodles. Drain and set aside.
• In a shallow pan, add oil. When the pan is hot, add ginger-garlic paste and fry for a minute or two.
• Throw in onions. Fry until soft.
• When onions are soft, add in green chilli. Stir fry for 3 minute
• Add in potatoes. Fry for 5min, then add chilli powder and carrots. Cover or fry until brown and soft.
• When potatoes are done, add tomatoes, and stir fry for another 10 minutes, or until tomatoes' juices have evaporated.
• In a large salad bowl, throw everything from the pan in, the noodles you had set aside earlier, the chopped coriander and toss in with the seasonings with the packet.
• Put on serving plates, add mozzarella cheese and let melt before serving warm.

MEE GORENG (SOUTHEAST ASIAN FRIED NOODLES)

Steps:

• Cook noodles according to package instructions.
• Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
• Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
• Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.