Jue's Mee Goreng

Perfect way to capture this delicious noodles  is while it's on the fire !

To be honest this fried noodle recipe  belongs to my dad. Almost every weekend he would make this dish and it has become like a given menu in our house.
Recently  I've started cooking this Fried noodles, hoping to recreate the one dad used to make.

Normally I prefer using kueh teow noodle (rice flour noodles) but today I opted for the yellow noodles. Taste-wise I prefer the former.  This noodles take a lot of prep work, so lets get started.

The main ingredients is the chili paste (please refer below for my homemade chili paste) and pork lard, you may skip this.

2 packet of yellow noodles - washed and drained - set aside
4 tbs of chili paste - or according to how spicy you want

100g of thinly sliced pork shoulder
5 bars of fish cakes - sliced thinly
10 small fish balls
15 prawns - shelled, cleaned - you may use cuttlefish

1 large onion -thinly sliced
1 garlic - minced roughly

one bunch of mustard green - washed and cut into large stalks
two hand full of taugeh/ bean sprout

salt to taste
shrimp paste/belachan
light  and dark soy sauce
1/2 cup of stock or water.

In a large wok, pour some oil and when the wok is hot, add the pork lard if you are using. Fry it until the lard is crisped.

First add the pork slices and fry till it is cooked. Add the chopped onion and garlic and saute till browned. Now add the fish cake, fish ball and prawns. Give it a good mix.

Next comes the shrimp paste and the chili paste, we like our noodles  very spicy, so I'll leave that to you to adjust to your own preference. Give it a good mix again. Add the mustard green, stock and the soy sauces and cover the wok for two minutes.

Lastly add the noodles. You need two large ladle to give the noodles a good toss. Add more water if the sauce is drying up.

Remove and serve hot.

Enjoy...jue