Mee Goreng

Ingredients

Sauce (A)

• 23g (1.5 tbsp) kicap manis (sweet soy sauce)
• 20g (4 tsp) dark soy sauce
• 10g (2 tsp) fish sauce
• 60g (4 tbsp) ketchup
• 1 teaspoon sambal oelek
• 1/2 teaspoon ground pepper
• 8g (1 tbsp) Malaysian curry powder
• 30ml (2 tbsp) water

Note: substitute kicap manis with equal parts soy sauce and coconut sugar if you don't have any. 1 teaspoon of normal curry powder can be used instead of Malaysian curry powder.

Others (B)

• 450g yellow noodles
• 3 tbsp cooking oil
• 3 cloves garlic, coarsely chopped
• 1 small onion (70g), thinly sliced
• 100g cabbage, thinly sliced
• 150g firm tofu
• 1/2 tomato (50g), diced
• 1 small potato (70g), diced and boiled until soft
• 150g bok choy

Method

• Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
• Combine all the ingredients in Sauce (A).
• Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.
• Stir-fry the cabbage with some oil. Add some water if it is too dry.
• When the vegetables turn soft, add the tofu, tomatoes, potatoes, and the sauce (A). Finally, add the bok choy.
• Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
• Turn up the heat to medium/high, stir-fry for a minute.

Source

https://tasteasianfood.com/wp-json/mv-create/v1/creations/152/print