Mee goreng basah is one of the famous dishes in Malaysia. It is made with yellow noodles, fried with garlic, onion or shallots, fried prawn, chicken or beef, sliced meatballs or fishcakes, chili, vegetables, tomatoes etc. Ubiquitous in Malaysia, it can be found everywhere in the country, sells by all food vendors from street-hawkers to high-end restaurants. It is also commonly available at any Malay stalls in Malaysia and is often not too spicy compare to other types of Mee Goreng e.g. Mee Goreng Mamak or Mee Goreng Biasa.
Fried Noodles Wet Style or Mee Goreng Basah
1/3 cup cooking oil
3 garlic (diced)
3 shallots or 1/6 onion (diced)
1 1/2 tablespoon chili paste
8 king prawns
1 bunch Chinese chives (daun kucai)
3 tablespoon oyster sauce
3 tablespoon tomato sauce
1 bowl beansprouts
1 1/2 pack 410 gram noodles
1 1/2 tablespoon sugar
2 tablespoon soya sauce
Salt to taste
1 cup boiled water
1/2 green lime (juice)
Heat up the cooking oil in a wok.
Stir fry the onion and garlic until fragrant.
Add in the prawns & squid or you could also add some fishcakes/chicken meat/beef or cockels. Stir well.
Add in the oyster sauce, toamto sauce and soya sauce. Stir well.
Add in the Chinese chives (daun kucai) and beansprouts. Stir well
Add in the water. Stir well.
Add in the noodles, sugar, salt and lime juice. Stir well and leave for 2 minutes and dish out.
Serves when it is still hot and wet, don’t cook too long as it will dried out the noodles.
Garnish with thin sliced chillies mixed with soya sauce or fish sauce or green chilies pickles.
Notes: If you are not sure where to buy some of the essential ingredients, please do not hesitate to visit and buy from our online store. Please, do let me know through the contact form any other ingredients needed if they are not listed at the store and I will try to accommodate them as well. Thank you.
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Author: Eita S. De Leonardis