Any noodle dish really hits the spot in the Murray household.... I am not kidding either. There is always a serious shortage of leftovers (which we take for lunches) when noodles are on the dinner menu. No complaints I am so glad that everyone enjoys.
We often visit a restaurant, Petling Street (I've probably talked about it before) which is located in Clayton and is definitely our favourite Malaysian restaurants. Oliver always orders one of two noodle dishes - it's either Mee Goreng or Char Kwai Teow. Mee Goreng are a spicy fried noodles normally with seafood and a selection of vegetables such as Chinese cabbage, mung beans, etc., and are delicious.
This is an easy version of Mee Goreng, however I did need to switch some components of the recipe due to the ingredients I had at home but believe that the flavour, which was magnificent, remained true. This sweet, salty and spicy sauce enveloped the thick noodles (yes we didn't have the thin egg noodles either), chicken and vegetables bringing the dish together as a flavour explosion in your mouth.
Served straight from the wok this dish was definitely a winner tonight.
Mee Goreng with Chicken (Spicy Fried Noodles with Chicken)
(recipe adapted from Rasa Malaysia)
2 220 gram packets hokkein noodles
2 tablespoon Sriracha chilli sauce, or more to taste
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons oyster sauce
3 tablespoons ketchup
2 tablespoons vegetable or canola oil
600 grams chicken breast, fat removed, thinly sliced
1 tsp minced garlic
3 carrots, slice on diagonal
1 brown onion, sliced
1 red capsicum, sliced
1 cup water
2 Tbsp shao hsing wine
2 spring onions, sliced
2 teaspoons fried shallots
Put noodles in a large bowl and cover with boiling water. Follow packet directions. Drain.
In a small bowl combine chili sauce, dark soy, sugar, salt, oyster sauce and ketchup. Stir to combine, and set aside.
Heat a large wok over high heat, add the oil. Add the chicken in small batches and stir fry until browning and just cooked. Remove from pan. Repeat with remaining chicken.
To the same wok add the garlic, onion and carrots and cook for 5 minutes, tossing constantly, or until carrots are softened. Add capsicum and cook for a further 2 minutes.
Return chicken to the pan with the noodles and water. Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok), making sure to cook the chicken through. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok). Add shao hsing wine and spring onions, stir to combine, and remove from heat. Garnish with fried shallots.
(Click here for a printable version of this recipe)