This recipe is for those in need of a quick fix without getting takeaways or ordering in. Stir-fried in a glistening gravy of black pepper, curry powder, chilli sauce, tomato ketchup and kicap manis, we doubt instant noodles have ever been so delicious.
- 1.2 litres water
- 2 packets of instant noodles (160 g)
- 100 ml olive or cooking oil
- 3 shallots (35 g), sliced
- 3 whole chilli padi
- 2 garlic cloves (14 g), chopped
- 40 g cabbage, sliced
- 40 g beansprouts
- 1 tomato (sectioned into 6 pieces)
- ¼ tsp curry powder
- 1 tbsp bottled chilli sauce
- 1 tbsp tomato ketchup
- 2 tbsps kicap manis
- 6 prawns (100 g), shelled
- ¼ tsp salt
- Dash of cracked black pepper
- 2 eggs
- Half a stalk of spring onion, sliced
- 2 limes (halved)
Bring 1.2 litres of water to a boil in a saucepan. Add the noodles and boil for 1 min.
Transfer the noodles to a colander or metal sieve. Drain the water and flush the noodles under running tap water briefly to stop them from cooking in residual heat.
In a frying pan, heat 3 tbsps (45 ml) of oil. Add the shallots and fry for 1 min over high heat.
Add the chilli padi and fry for 30 secs. Add the garlic and fry for 30 secs.
Add the cabbage and beansprouts. Stir-fry for 30 secs and add the noodles.
Add the tomato and curry powder.
Season with the chilli sauce, tomato ketchup and kicap manis. Mix well to distribute the seasoning. Push the noodles to one side of the pan.
On the empty side of the pan, add 2 tsps (10 ml) of oil. Add the prawns.
Season with salt and cracked black pepper. Stir-fry the prawns until they turn almost opaque. Mix the prawns with noodles and stir-fry.
Move the prawns on top of the noodles and allow the noodles to sit in the pan for a minute. Turn off the heat and set aside.
In a clean 20 cm frying pan, add the remaining 3 tbsps (45 ml) of oil. Crack one egg into a bowl, taking care not to break the yolk.
Tilt the pan slightly towards you. Add the egg. Cover the pan and let the egg fry for 1 min.
Add ½ tsp water and cover again. When the egg white is cooked, transfer the egg to a plate. Repeat the process with the other egg.
Season the sunny-side-ups with salt if you wish. Serve each plate of mi goreng with one sunny-side-up.
Text: Straits Times
Photo: Hedy Khoo