This is a simple take on the mee goreng you find in the streets of Penang. As a result of many years abroad and a longing for something back home, I came up with this recipe (for 2 persons) :
200g spaghetti cooked in boiling water with salt and oil..the usual way
1-2 tbp peanut oil
1 garlic (pip) , 1 large red chilli* and 2 shallots (all blitz in a processor)
a generous handful of bean sprouts (optional)
some shredded cabbage
2 tbp heinz tomato ketchup
8 large shrimps (uncooked, deveined and shelled)
100g firm tofu – cut in cubes (optional – if you omit the shrimps, it becomes a vegetarian dish)
1 medium tomato chopped
3 tbp soya sauce or more depending on your taste
1 tbp kicap manis (dark soya sauce) – optional
1 tsp sugar
salt & pepper to taste
* if you like it redder – use the large red chillies , if less hot, take out the seeds of the chillies)
1 stem of spring onions – chopped
a tsp of fried onions/shallots
1/4 lime – juice sprinkle over finished dish
1 tsp chopped fresh coriander to sprinkle over the noodles
Prepare the ingredients as above so they are prepared when you are ready to fry them in a wok!
Heat up the peanut oil in a wok or frying pan. Add garlic/chilli/shallots mixture and fry until fragrant,, about 3 min .
Add shrimps, fry them until half cooked with the tofu (if you are using them), then add the tomato and cabbage, stir fry for about 3 mins on medium heat.
Add spaghetti , and then all the seasonings. Mix well and fry for another 5 mins or so now on high heat, add the bean sprouts and fry for further 1 min.
Garnish and serve . Enjoy!