Saturday, September 10, 2011

Mee Goreng- That Recipe Seems Familar

This is my second post for that recipe seems familar blog event. This dish was a perfect weeknight dinner and it does features noodles! However, I did make lots of changes to make it gluten free, to add protein and to use what we had in the food co-op. Hope it still qualifies!

Mee Goreng
I kind of combined elements from vegan about town's two posts on mee goreng, both here and here. I've noted the changes below.

500g Hokkien noodles  1 packet of 454 grams (16oz) rice noodles (Kong Moon rice sticks)
2 clove garlic (crushed or minced) (we increased this)
3 tomatoes (cut into small wedges) (we increased this)
2 bulbs bok choy (leaves cut in half or thirds, stalks sliced length-ways) 1 bunch of silverbeet
half a cup of bean shoots (tails off)
1 carrot (julienned)
1 potato (steamed and julienned) 2 packets of fried tofu
1 or 2 red chillis (sliced into rounds) 3 tablespoons of dried chillies

Sauce: ( I think I ended up timing this recipe below by about 6)
4 or five shakes of vegetarian oyster sauce tiny bit of hoisin sauce
5 shakes dark soy sauce (used regular gf soy sauce)
a little bit of kejap manis
1 tspish tomato sauce
some chilli sauce
1 tsp sugar

Combine together the hoisin, soy sauce, sugar, kejap manis, and tomato sauce, and add a few shakes of chilli sauce.

Soak the noodles in hot water for until soft with rice noodles this took about 15-20 minutes (with hokkien its is much much quicker) then drain and set aside

Heat up the wok, and coat the insides with a thin layer of oil. Throw in the garlic and chilli, and fry for a minute or two. Add the tofu and fry for a few minutes then remove tofu and set aside. Add a teaspoon or three of water to the wok,  throw in the tomatoes and silverbeet and replace the lid. There should not be a lot of water, only enough to keep it steaming!

After a minute or three, throw in the noodles, tofu and the sauce. Put the lid on for a minute and leave to make lots of noises. When you next take off the lid, and try to toss the noodles, they should have started sticking to the wok, because all the liquid has dried up. This is good, but don't get too complacent! Alternate between tearing the noodles up off the wok, and leaving to burn, for about another two or three minutes.

Serve hot.

Excuse the ugly photo, I was starving and just wanted to eat it immediately:

We eat a lot of noodles in this house but this was the first time that we fried them with the lid on. I loved this but I really think that rice noodles doesn't work as well so I recommend going with the hokkien if you can eat wheat instead. I'm not sure which variation in this recipe meant that we needed a lot more sauce, so taste accordingly.


  1. rice noodles suck up heaps extra liquid than wheat noodles do!

    glad you liked the recipe! i always fry noodles with the lid on, i love the way they kind of half-steam half-fry.

  2. I am a bit wary of rice noodles as they go to mush so easily if not used properly - are there other gf noodles that are more robust or is this your best bet? I have a mee goreng recipe partly inspired by steph's and I love it as a weeknight meal.

  3. @johanna, I guess you can try the sweet potato noodles?