I love mee goreng. You can get it at many stalls in hawker centres across Singapore. There's a Malay version, and an Indian version which is redder in colour and sometimes bits of (I think) mutton in it. I love having a sunny side up (with runny york) on top.
Anyway, I recently visited my friend Rebecca in Birmingham, and there - of all places - I learnt the "correct way" of making the Malay version of mee goreng.
Ibo, her lovely partner spoilt us rotten and cooked us some lovely noodles.
So here goes:
First, you fry up some red onions in a bit of oil. For extra points, throw in some sliced mushrooms. After a few minutes, throw in the raw noodles. Then you add some water (don't drown the noodles, we're not boiling here).
Add in the condiments that come with the instant noodles, and keep stirring the noodles so it's evenly cooked. If you have some kecap manis (sweet sauce), add an extra dash. It takes it to a whole different level.
When I got back to London, of course I busted butt to get a few packs. Oddly enough it's not sold at See Woo, the mother of all Oriental stores.
Here's my version of it - albeit with a few other ingredients.Vegans and health food types, look away now!
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