Although noodles were brought to Malaysia by the Chinese, all the other ethnic groups have enthusiastically adapted them to suit their tastes. This spicy dish—which you cannot find in India—is well-balanced by the sweetness of fresh tomatoes and tomato sauce.
4 tablespoons oil
1 cake firm or pressed tofu (250 g/8 oz total), drained and cubed
6-8 dried chillies, cut into lengths and soaked in warm water to soften, and ground to a paste or 3-5 tablespoons chilli powder
5 cloves garlic, minced
1 teaspoon belachan (dried prawn paste)
150 g (5 oz) boneless chicken, thinly sliced
150 g (5 oz) medium fresh prawns, peeled and deveined
400 g (12 oz) fresh yellow wheat noodles
2 cups (200 g) mustard greens
2 tablespoons soy sauce
3 tablespoons tomato sauce
½ teaspoon salt
½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules mixed with ½ cup (125 ml) hot water
2 eggs, beaten
1 onion, diced
1 tomato, diced or 2 tablespoons tomato puree
1 red chilli, sliced
1 green chilli, sliced
2 cups (150 g) bean sprouts, tails discarded
½ teaspoon ground white pepper
Coriander leaves (cilantro) or Chinese celery, coarsely chopped
Spring onions, sliced (optional)
Fried Shallots (page 33), (optional)
Small limes (limau kasturi), halved
1 Heat 2 tablespoons of the oil in a large wok and stir-fry the tofu cubes over medium heat until golden brown, about 7 minutes. Remove from the oil with a slotted spoon and set aside to drain on paper towels.
2 In the same wok, add the rest of the oil and stir-fry 3 to 5 tablespoons of the chilli paste or the chilli powder with the garlic and belachan for 3 minutes until fragrant. Add the chicken and stir-fry until it turns opaque, about 3 minutes. Then add the prawns and stir-fry until the prawns are cooked, another 2 minutes.
3 Add the noodles and mustard greens, mix well and cook for 1 minute. Then add the soy sauce, tomato sauce, salt and chicken stock, and cook for 3 minutes until the mixture is dry.
4 Push the noodles to one side of the wok with the spatula. Add the eggs and scramble. Then stir the noodles and the eggs together until the eggs are cooked. (Add a little more chicken stock for a moist Mee Goreng.)
5 Add the onion, tomato, fresh chillies and bean sprouts, and stir-fry for 3 minutes. Then add the fried tofu and mix well until heated through. Season with the ground pepper. Garnish with coriander leaves, spring onions, Fried Shallots and serve fresh limes on the side.
Note: If preferred, substitute spinach or cabbage for the mustard greens.
Serves 6 Preparation time: 35 mins Cooking time: 15 mins