This dish is commonly served in Malaysia, Indonesia and Singapore and consists of noodles, green onions, bean sprouts, potato, shrimp and calamari.
Directions for: Seafood Mee Goreng
Ingredients
Mee Goreng4 whole calamari
Assembly2 bunches green onions, cut into 1-inch pieces (2 cups)
3 cups fresh bean sprouts
1 green cayenne chili, sliced
4 - 5 sprigs cilantro
1 lime, cut into wedges
Directions
Mee Goreng1. To prepare the calamari, slice the body into thin rings and cut tentacles into bite-sized pieces.
2. Place potatoes into a medium pot and cover with cold water.
3. Bring pot to a boil and cook potato for 4 to 5 minutes, until tender; drain potatoes and set aside to cool.
4. Heat wok over high heat; add 4 cups of water and bring to a boil.
5. Add the shrimp, calamari, noodles, potatoes, tomatoes, and yellow onions.
6. Cook and stir for 30 seconds.
7. Drain all and set aside.
8. To prepare eggs, whisk together eggs and 1 tablespoon of water; set aside.
9. Dry wok and add vegetable oil; heat oil over high heat and add eggs.
10. Stir and cook eggs gently until they are solid.
11. Add Sambal Oelek along with pureed tomatoes, reserved seafood mixture, soy sauce, salt, and pepper.
12. Continue stirring and cooking for 2 minutes.
Assembly1. Add green onion and bean sprouts to finish.
2. Continue cooking for 2 to 3 minutes.
3. To serve, garnish with sliced cayenne chilies, cilantro, and lime wedges.
Tips and Substitutions
Special Equipment: Wok, stainless spoon, strainer
Leftover Seafood Mee Goreng will keep for 1 day, if sealed and refrigerated.
Source and Credits
Courtesy ofJeff Ct of Satay Brothers
See more: Asian, Comfort Food, Eggs/Dairy, Herbs, Main, Potatoes, Seafood, Shellfish, Tomatoes