Elevate the crowd favourite Malaysian and Indonesian noodle dish, the mee goreng with our additions of beef strips, bok choy, and even dried shrimp. Ready in half an hour, it’ll also make for the perfect dish to whip up any time of the day, much less for hungry family members who’d love to share a traditional homemade meal.
- 600 g hokkien noodles
- 1 tbsp peanut oil
- 3 eggs, beaten lightly
- 500 g beef strips
- 2 clove garlic, crushed
- 2 cm piece fresh ginger, grated
- 500 g baby bok choy, chopped coarsely
- 4 green onions, sliced thinly
- ¼ cup coarsely chopped fresh coriander
- 2 tbsps dried shrimp
- ¼ cup (60 ml) kecap manis
- 2 tsps sambal oelek
- ¼ cup (60 ml) beef stock
- ½ cup (75 g) roasted unsalted peanuts, chopped coarsely
Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain.
Heat half of the oil in large wok. Pour half of the egg into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Repeat with remaining egg.
Heat remaining oil in wok; stir-fry combined beef, garlic and ginger, in batches, until beef is browned all over and just cooked through.
Place bok choy in same wok; stir-fry until just wilted. Return beef to pan with noodles, onion, coriander, shrimp and combined kecap manis, sambal and stock; stir-fry until heated through. Serve topped with omelette and peanuts.