Mee Goreng

Method6 steps

1. 1

   Step 1: Remove the stems from all 10 dried red chilies. Blend the chilies with all 1½ tablespoons chili-paste cooking oil and 1 tablespoon water in a food processor until finely ground into a paste.

   Uses 10 dried red chilies · 1½ tbsp cooking oil for the chili paste · 1 tbsp water for the chili paste

2. 2

   Step 2: Heat a wok, add all the blended chili paste from step 1 and stir-fry until the oil separates from the chili. Transfer the cooked paste to a small bowl. Reserve 3 tablespoons for the noodles; cool briefly and promptly refrigerate any remaining paste in a covered container.

   Uses All blended chili paste

3. 3

   Step 3: Mix all 2 tablespoons soy sauce, 2 tablespoons dark soy sauce and 3 tablespoons tomato ketchup in a small bowl. Stir in sugar to taste and set this sauce aside.

   Uses 2 tbsp soy sauce · 2 tbsp dark soy sauce · 3 tbsp tomato ketchup · Sugar, to taste for the sauce

4. 4

   Step 4: Heat the wok over high heat and add 2 tablespoons of the noodle cooking oil (2 tbsp). Add all the minced garlic (2 cloves), the reserved 3 tablespoons cooked chili paste from step 2, the sliced already-boiled potato, the 3 prepared pieces of already-fried tofu and all the squid (4) rings. Stir-fry until fragrant and the squid starts to turn opaque. Add all the loosened fresh yellow noodles and all the mixed sauce from step 3, tossing to coat and heat the noodles. Push the noodle mixture to the side of the wok.

   Uses 2 tbsp cooking oil for the first noodle fry · 2 cloves garlic, minced · Reserved 3 tbsp cooked chili paste · 1 already-boiled potato, peeled and sliced · 3 pieces already-fried firm tofu, cut into pieces · 4 squid, cleaned and cut into rings · 1 lb fresh, oil-coated yellow noodles, rinsed, drained and loosened · All mixed noodle sauce

5. 5

   Step 5: Add the remaining ½ tablespoon noodle cooking oil to the cleared part of the wok and crack in both eggs (2). Scramble until set, then mix the eggs into all the noodle mixture from step 4. Add the full cup of bean sprouts (1 cup) and stir-fry briskly for about 1 minute, continuing as needed until everything is hot, the egg is fully set and the squid is cooked through and opaque.

   Final bean-sprout stir-fry · 1 minUses All noodle and squid stir-fry · Remaining ½ tbsp noodle cooking oil for the eggs · 2 large eggs · 1 cup bean sprouts, rinsed and drained

6. 6

   Step 6: Divide all the finished noodles among four portions and garnish with sliced lettuce leaves. Serve with the wedges from the lime (1) and squeeze lime juice over the noodles to taste. Serve immediately; promptly refrigerate any extra cooked chili paste in a covered container.

   Uses All finished mee goreng · Lettuce leaves, sliced, for garnishing · 1 lime, cut into wedges