Monday, June 29, 2009
I yerned for a Mee Goreng this afternoon and I had a pack of yellow noodle in the fridge. The weather was great in the backyard, cool air and lots of sun. Perfect place for a Mee Goreng and a glass of chilled apple juice. I named it Gregg Mee Goreng, because Gregg loves it and good for lunch. Light, tasty, lots of vegetables, right portion of carb and protein. Very Malaysian feeling.
Fresh Yellow noodle (1 pack) from Asian market
8 Asparagus - the tender top
2 Carrots - juliened
8 Shrimps with tail
2 medium sized Tomatoes - cut into 4 each
1 small Zuchini - juliened
2 Shallots - sliced
2 cloves Garlic - chopped or crushed
2 tablespoon each chopped Fresh parsley and Basil
1 tablespoon chopped Chilli or Jalapeno (optional)
1 tablespoon Oyster sauce
2 tablespoon Soy sauce
1 teaspoon Hot Sauce (can use Sri Racha)
Little sugar to taste
1. Blanch the noodle in a hot water, just like rinsing and then drain, rince over cold water and then put aside.
2. Add vege oil (peanut oil is the best) in a medium heat pan, caramelised the sliced shallots.
3. Add chopped garlic, carrots and zuchini, cook for 1 min.
4. Add Shrimps, tomatoes and Asparagus and cook for another 1 min until the shrimps turn red and curled. Remember to stir. (can add chilli/jalapeno here optional)
5. This time, add the noodle, chopped herbs together with soy sauce, oyster sauce, hot sauce, stir stir for only 1 min.
6. Lastly, try it out to your taste, should be a little salty, sweet and little spicy. Can add little more sugar (1/2 teaspoon) for a sweeter taste.
7. Garnish with Basil. Serve hot and good for 4 person.
Remember, you have hot sauce in the noodle, and if you want more spicy, you can add the chilli or jalapeno.
Blanching the fresh yellow noodle is to cook it al dante and to get rid of the extra starch. You can use the dry noodle, and cook it just like pasta. Also always drain and run thru a cold water to wash off starch.