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[ Indian Fried Noodles ]
INGREDIENTS
- 1 lb yellow egg or chow mein noodles
-
½ lb boneless mutton [goat meat] [Substitute: lamb] [Variation:
dried squid [reconstituted] or fresh squid]
-
½ tsp light soy sauce
-
1½ tsp dark soy sauce
-
black pepper
-
a pinch of sugar
-
½ cup ghee or vegetable oil
-
1 yellow onion, thinly sliced
-
3 cups bean sprouts
-
2 potatoes, peeled, boiled [al dente], halved, cut into small thick
slices and tossed in
½ tsp chili powder & ½ tsp turmeric powder
-
1 fried bean curd cake, sliced
-
2 eggs, lightly beaten
-
juice of 3-4
limau kasturi [kalamansi lime] or
1 kaffir lime [Substitute: key lime]
-
2 cups lettuce, chopped for garnish
-
10 shallots, thinly sliced, fried golden brown for
garnish
-
2-3 red Serrano chilies, sliced for garnish [optional]
-
3-4
limau kasturi [kalamansi lime], cut
into halves [Substitute: 1 kaffir or key lime, cut into wedges]
Seasoning Sauce Ingredients :
- 2 tsp or to taste,
chili powder
-
1 tsp turmeric powder
-
1 tbsp soy sauce
-
3 tbsp tomato ketchup
FYI : My favorite 'Indian Mee Goreng'
hawker cook made his Indian Mee Goreng with mutton, which is what 'goat meat' is
commonly called in Malaysia. However [meatless] Indian Mee Goreng, made with
dried squid [reconstituted] or fresh squid is the norm. |
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To Prepare :
- Slice mutton or lamb and marinate
[20 mins] with ½
tsp light soy sauce, ½
tsp dark soy sauce, a pinch of sugar and
black pepper
-
Heat
wok,
preferably a cast iron wok to smoking hot, add 4 tbsp ghee or veg oil,
add onions, stir-fry for a few seconds
-
Add marinated mutton or lamb and stir-fry briefly [medium-rare or
medium], remove mutton, set aside for garish
-
Combine
chili
powder,
turmeric powder, soy sauce and tomato ketchup with 1 tbsp water
-
Add sauce to wok, bring to a rapid boil,
allow to thicken slightly
-
Add noodles, stir-fry to thoroughly coat noodles with sauce
-
Add bean sprouts, salt to taste, stir-fry
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Add potatoes and fried bead curd, stir-fry
-
Push mee to sides of wok, add a little oil, pour in beaten egg,
cover with mee and leave to set for about 1 min
-
Add lime juice and stir-fry
noodles well until 'dry' and slightly charred
-
Dish onto individual serving plates
-
Garnish with the cooked mutton or lamb slices, chopped lettuce,
fried shallots, sliced fresh red chilies, a limau
kasturi half, or a
wedge of kaffir or key lime
[Note: the squeeze of lime is what brings the flavors together!] - and
serve
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