Indian Mee Goreng can besides be cooked by utilising lamb, dried aside squid or freshly squid. Learn how to make/prepare Indian Fried Noodles by following this comfortable recipe.
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• 1/2 lb Boneless mutton
• 1 lb Yellow egg or chow mein noodles
• 1/2 Cup butter or veggie oil
• 1 Yellow onion, thinly sliced
• Black pepper to taste
• A pinch of sugar
• 3 Cups bean sprouts
• 2 Potatoes, peeled, boiled, halved, cut down into little thick pieces and tossed in 1/2 tablespoon chilli powder and 1/2 tablespoon turmeric powder
• 1/2 tablespoon Light soy sauce
• 1-1/2 tablespoon Dark soy sauce
• 1 Fried bean curd cake, sliced
• 2 Cups lettuce, chopped up for garnish
• 2-3 Red serrano chilies, chopped up for garnish
• 3-4 Limau kasturi or kalamansi lime, cut down into halves
• 2 Eggs, lightly beaten
• Juice of 3 to 4 limau kasturi or 1 kaffir lime
• 10 Shallots, thinly sliced, deep-fried golden brownish for garnish
Seasoning Sauce Ingredients:
• 1 tbsp Soy sauce
• 3 tbsp Tomato ketchup
• 1 tablespoon Turmeric powder
• 2 tablespoon Or to taste, chilli powder
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| • | Slice mutton and marinade for about 20 minutes with light soy sauce, dark soy sauce, black pepper and sugar.
| | • | Heat wok, preferably a cast iron wok to smoking red-hot and add butter or oil.
| | • | Combine onions with it, stir-fry for a few seconds.
| | • | Add marinaded mutton and stir-fry in brief take aside mutton, keep aside.
| | • | Combine turmeric powder, chilli powder, tomato ketchup and soy sauce with 1 tbsp water, mix well.
| | • | Add this to wok, bring in to a boil.
| | • | Add noodles and stir-fry thoroughly to coat noodles with sauce.
| | • | Mix bean sprouts, salt, white potatoes and deep-fried bead curd with it
| | • | Push mee or noodles to sides of the wok and add a little oil, pour in the beaten eggs.
| | • | Now cover with mee and leave only it to set up for about 1 minute.
| | • | Add lime juice and stir-fry noodles until dry aside and slimly charred.
| | • | Garnish it with the cooked mutton or lamb slices, a limau kasturi half, chopped up freshly reddish chilies, deep-fried shallots, chopped up lettuce, or a wedge of kaffir or key lime.
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