Indian mee goreng is a dish mostly found in Singapore and Malaysian. Mee means noodles and goreng means fried in Malay. I doubt you can find this in India. It is only Indian because it is commonly prepared by the Indian community in Singapore. It is basically fried yellow noodles with ketchup. The special thing about Indian mee goreng is that they often add cooked potatoes as well. The combination of noodles and potatoes are unique, and is seldom seen. And if you check the list of ingredients, you’ll find that the Indian mee goreng is really an Asian fusion dish.
Of course, there are other styles of mee goreng. One of my favorites, other than the Indian-style, is the Indonesian-style mi goreng. There are also other Chinese styles such as Hokkien char mee (which is different from the ever popular Hokkien Mee), Singapore Fried Noodles and my very own Bulgogi Fried Noodles. I’ll definitely make Indonesian mi goreng soon, but first, enjoy the Indian mee goreng first!
- 1 lb yellow noodles
- 2 medium potatoes
- 1 red pepper, cut into small pieces
- 1 tomato, cut into small pieces (optional)
- 8 leaves of cabbage, cut into small pieces [I substituted with napa cabbage because that is what I had]
- 1 1/2 white onion, cut into small pieces
- 3 stalks green onions, cut into 2 inch sections
- 3 eggs, beaten
- 10 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 tablespoon chili paste
- 1 tablespoon curry powder
- 5 tablespoons cooking oil
- 1 lime, cut into wedges
Using a fork, poke holes in the potatoes and nuke the potatoes in the microwave for 4-5 minutes, or until cooked.
Peel the potatoes and cut into small cubes.
Heat the oil in a pan, then add onions and fry for about 2 minutes.
Add the yellow noodles and red peppers, ketchup, soy sauce, white sugar, chili paste and curry powder.
Fry for 1-2 minutes, then add potatoes and napa cabbage.
Make a hole in the noodles, and pour the eggs in the hole. Scramble the eggs.
When the eggs are half cooked, cover the eggs with noodles. Fry until the eggs are well mixed with the noodles.
Add the green onions, and fry until the green onions are slightly limp.
Serve with more chili paste and/or a wedge of lime. Enjoy!