500 g fresh hokkien (egg) noodles
50 ml neutral oil
100 g tofu, diced
200 g shrimps
1 tsp curry powder
1 medium sized onion, chopped
1 ripe tomato
1 tbs hot chili sauce
1 tbs tomato paste
1 ½ tbs soy sauce
2 eggs, lightly beaten
1 stalk spring onion, sliced
1 large green chili, seedless and sliced
2 cucumbers, chopped
Mee Goreng is a typical street food and can be eaten in Penangs hawker food places. It is a stir fried egg noodles (hokkien noodles) dish and you can add many different ingredients to give this meal a different taste. You can use potatoes, shrimps, chicken or other meat, many vegetables or tofu. Try to find your favorite Mee Goreng. Our classic Penang Mee Goreng is with shrimp and crispy tofu.
Fry tofu dice in 1 tbs oil until crispy.
Rinse noodles under warm running water, drain and set aside.
Heat oil in a wok add curry powder and onion and stir fry on medium heat for 2-3 minutes.
Add shrimps and stir fry until shrimps turn into red.
Add noodles, tomato, chili sauce, tomato paste and soy sauce and stir fry constantly for 3 minutes.
Pour in beaten eggs and leave to set for a minute, then stir in.
Add crispy tofu, spring onions, cucumber and chili.
Serve with chili sauce or more cucumber salad.