Marishia’s Mee Goreng (Marishia’s Fried Noodle)

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Last night, we had Mee Goreng for dinner. My husband loves Mee Goreng. We learned to enjoy Mee Goreng while growing up in Singapore. There are many versions in cooking this dish. Well, this is my 2nd posting for this dish and also I had changed slightly; and cook it with sambal instead of just plain chili paste; and with a small amount of dark soy sauce and sweet soy sauce. We love it but I hope you will give this a try.



Serve 5-8 people

2 pounds Hokkien mee (yellow noodles)

½ pound small shrimps, shelled and deveined

½ pound beansprouts

¼ pound choy Sum (Chinese yellow-flower mustard leaves), cleaned and cut into bite size

1 small red onion, peeled and half; thinly sliced

5 cloves garlic, peeled and finely chopped

1 large green finger chili, stem off and sliced (optional)

2-3 tablespoons sambal (If you are unable to take hot, reduced the amount)

¼ cup tomato ketchup

1 tablespoon dark soy sauce

1 tablespoon sweet soy sauce

¼ cup chicken broth/water

4 tablespoons canola/vegetable/corn oil


Sambal Recipe:


15 counts dried red chilies, soaked with hot water to soften, drained

15 counts shallots, peeled and halved

6 counts candlenuts/cashew nuts

3 tablespoons belacan (Fermented dried shrimp paste), roast it lightly on a pan

½ cup dried shrimps, soaked with hot water to soften, drained

½ tablespoon raw sugar

½ tablespoon salt

¼ cup canola/vegetable/corn oil



Use a blender/food processor and add all the ingredients and grind them to a paste or using a mortar and pestle and pound all ingredients into a paste.

Heat the oil in a wok or frying pan over medium-high heat, add the chili paste and fry until the chili mixture is fragrant and the oil turns red. Remove to a glass container and cool completely before covering the cap. Refrigerate, if not in use.



Heat a wok or frying skillet with canola/vegetable/corn oil over medium-high heat. Swirling the wok or frying skillet to coat all the side. Add in chopped garlic and sliced red onions and sauté until fragrant but not brown. Add the shrimps and stir-fry until translucent to pink color. Add the sambal and stir to combine with the shrimp mixture. Add the yellow-flowered mustard leaves and fry for 30 second.

Add the Hokkien mee (yellow noodles), beansprouts, chicken broth/water, dark soy sauce, sweet soy sauce, tomato ketchup; and toss with the shrimp mixture until well combined and liquid is reduced.

Serve with sliced green chilies or sliced cucumbers or sliced red onions on the side of the dish.

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