Recipe courtesy of Chris Yeo
Mee Goreng
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 tablespoon oil
1/2 tablespoon minced garlic
2 ounces prawns, shelled and deveined
2 ounces tofu, cubed
1-ounce cabbage, chopped
1-ounce tomato, diced
1 egg
5 ounces egg noodles, cook al dente
2 ounces bean sprouts
1 tablespoon tomato ketchup
1/2 tablespoon siracha chili sauce, or to taste
1 teaspoon salt
2 teaspoons sugar
Dash ground white pepper
Lemon wedges
Directions
- Heat oil in wok add garlic, prawns, tofu, cabbage, tomato, and egg. Stir-fry until egg is lightly set. Add noodles, bean sprout, ketchup, and chili sauce. Salt, sugar, and pepper stir-fry until combined well. Garnish with lemon wedges.
- Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)
