Preparation time: 45 minutes
Total cooking time: 10 minutes
Ingredients for the mee goreng recipe:
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 red chillies, seeded and finely chopped
2cm (3/4 inch) piece fresh ginger, grated
oil, for cooking
350 g (11 oz.) Hokkien noodles, gently pulled apart (see Note)
500 g (1lb) peeled raw prawns
250 g (8 oz.) rump steak, finely sliced
4 spring onions, chopped
1 large carrot, cut into matchsticks
2 celery sticks, cut into matchsticks
1 tablespoon kecap manis
1 tablespoon soy sauce
1 tablespoon tomato sauce
Directions for the mee goreng recipe:
1. Combine the onion, garlic, chilli and ginger in a small food processor or mortar and pestle. Process in short bursts, or pound, until a paste forms, adding a little oil to help the grinding, if necessary.
2. Heat the wok until it is getting very hot, after that add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the noodles until plump and warmed through. Remove to a serving plate; cover to keep warm.
3. Add another tablespoon of oil to the wok and stir-fry the paste until golden. Add the prawns, steak, spring onion, carrot and celery and stir-fry for 2-3 minutes. Add the kecap manis, soy and tomato sauces and season well with salt and pepper. Serve immediately over the noodles.
Nutritional Value for the mee goreng recipe:
Protein 43 g;
Fat 17 g;
Carbohydrate 14 g;
Dietary Fibre 2.5 g;
Energy 1600kJ (380cal)
Note for the mee goreng recipe:
Hokkien noodles are thick yellow noodles that have already been cooked and are ready to use. If they are not available, you can use dried egg noodles, but they must be cooked and drained well beforehand.