Mee Goreng (Fried Spicy Malaysian Noodles)

Mee goreng is one of my absolute favorite dishes to get at Thai restaurants, but I've never made it myself before.  There are tons of varieties of this recipe floating around on the internet. I'm going to combine a couple of them and also wing it a little bit. This recipe can be cooked with just about any protein, so feel free to substitute whatever you want. I'm going with shrimp and chicken, mostly because I happen to have them at my apartment already.

The first recipe I'm basing my version off of comes from Cooking Light magazine by way of MyRecipes.com, which is a really good resource for food ideas: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001924714

The second recipe comes from myasiankitchenny.com, which I discovered purely through the magic of google, but it looks tasty. They have plenty of other recipes which I may have to explore later. http://www.myasiankitchenny.com/2009/04/mee-goreng-mamak-pedas-fried-spicy.html

This recipe calls for fresh noodles, which you should be able to find at most Asian markets. The best I've found in the DC area is Bangkok 54 market, which is attached to high quality Thai restaurant of the same name.

Ingredients:
1 pound fresh lo mein noodles
1 pound boneless chicken breast, cut into thin strips
6 ounces peeled shrimp
5 cloves garlic, minced
3 large eggs
3 heads bok choy
1 tablespoon sugar
3 tablespoons chili paste (this can be adjusted based on how spicy you want the dish to be)
2 tablespoons lime juice
2 tablespoons sweet bean sauce
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce

Directions:
1. Bring a pot of water to a boil Add noodles and let cook 30 seconds. Drain and set aside.
2. Heat large skillet at medium high heat with the sesame oil.
3. Add the two eggs and scramble for 2 minutes. Remove eggs from pan and set aside.
4. Add in garlic and fry until fragrant.
5. Add chicken and shrimp and cook for one minute.

6. Increase heat to high. Add noodles, sugar, chili paste,lime juice, bean sauce, and soy sauce. Mix well.
7. Add eggs and bok choy. Keep stirring for 5 minutes. Make sure not to let it burn.

The Results:

So the first effort of the new blog turned out to be a success. This recipe was relatively easy, but turned out to be quite tasty. My version didn't turn out to be restaurant quality, but as an amateur making this for the first time I'm pretty pleased with it. If you like spicy food you could definitely add some more chili paste. A little sriracha hot sauce on top could also kick it up a notch too. I'm not that into spice so I thought it was nicely balanced as it was. I might substitute Chinese broccoli for the bok choy when I make this again in the future.

Thanks for reading. Feel free to comment or pass the link on to your friends. 

And just for fun, here's a photo of my cat attacking the ingredient display I made.