Quick Weeknights · Malaysian
Mee Goreng
These Malaysian noodles are tossed quickly with tofu, prawns, and a blend of sweet and savory spices. It is a bold, fast dish meant to be eaten immediately.
Why This Works
The combination of kecap manis (sweet soy) and sambal (spicy paste) creates a perfect flavor balance.
The Upgrade
Add a fried egg on top with a runny yolk to act as a creamy sauce.
Chef's Secret
Michelin TechniqueCook over the highest possible heat to get a 'wok hei' or smoky char, which is the hallmark of professional street food.
Ingredients
Total time including resting: 35 min
Directions
Boil noodles briefly, then drain and shock in cold water.
3 minPan-fry tofu cubes until golden and crispy on the outside.
5 minSauté prawns in the same pan over high heat until just pink.
3 minAdd garlic and chili paste, cooking until fragrant and the oils release.
2 minToss in the noodles and sweet soy sauce, stirring constantly over high heat.
4 minAdd bean sprouts at the very end to keep them crunchy.
1 minServe immediately with a squeeze of fresh lime juice.
Wine Pairing
Dry Riesling
White Wine
The BottleTrimbach Riesling Classic
The vibrant acidity of a dry Alsatian Riesling cuts through the sweet and savory spice profile of the noodles. Its crisp finish cleanses the palate of the tofu's weight and the prawns' texture.
Nutrition per Serving
450
calories
25g
protein
60g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cucumber Achar
Quickly pickle sliced cucumbers in vinegar, sugar, and chili flakes to provide a refreshing, acidic crunch that cuts through the spice of the noodles.
Ingredients
Directions
Thinly slice cucumbers into rounds, approximately 1/8 inch thick. Discard ends.
In a medium bowl, whisk together rice vinegar, sugar, chili flakes, salt, and pepper until sugar and salt are dissolved.
Add the sliced cucumbers to the vinegar mixture.
Toss gently to ensure all cucumber slices are coated.
Allow to pickle for at least 10 minutes at room temperature, or refrigerate for longer storage.
Drain excess liquid before serving.
Side Dish
Sautéed Bok Choy
Briefly stir-fry baby bok choy with garlic and soy sauce to add essential greens and a light texture to the meal.
Ingredients
Directions
Thoroughly rinse the bok choy to remove grit, then pat completely dry.
Heat the neutral oil in a heavy skillet or wok over high heat until just smoking.
Place the bok choy cut-side down in a single layer and sear undisturbed for 2 minutes until charred.
Add the sliced garlic and toss briefly for 30 seconds until fragrant.
Deglaze the pan with soy sauce and cover for 60 seconds to steam until stems are tender-crisp.
Remove from heat, toss with sesame oil, and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.
Tasty and easy. Mine wasn't as photogenic but the flavor was there.