- Ingredients for Flavouring Paste: 4 Asian shallots; 3 cloves garlic; 2 small red chillies; 1 long red chilli; 2 candlenuts; 1 tbsp Lee Kum Kee Vegetarian Stir-fry Sauce (good replacement for terasi or dried prawns)
- Other ingredients: 1 packet dried flat yellow egg noodles, boiled according to packet instructions, drained; 2 small chicken thigh fillets, thinly sliced; 16 large raw prawns, peeled, deveined; 2 eggs; 1/2 packet cooked beef balls (I use Vietnamese beef tendon balls for their chewy texture), halved; 2 cups shredded cabbage or Chinese leafy greens; 1 small carrot, shredded; 1/4 cup water; 1 tomato, deseeded, chopped; 1 tsp white pepper; 2 tbsp ABC Kecap Manis; 2 tbsp Lee Kum Kee Salt-reduced Soy Sauce; 1 tbsp ABC Original Chilli Sauce; oil for frying; fried shallots, to garnish
- Method for Flavouring Paste: Blend all ingredients until very finely chopped. Set aside.
- Method for Mie Goreng:
- Heat 1 tbsp oil in non-stick pan or wok on high heat. Add prawns stir until just cooked. Remove from pan.
- Add chicken, stir until well cooked. Remove from pan.
- Add more oil to pan if necessary. Break eggs into pan, let sit for a few seconds, then stir until cooked, but leave it in chunks. from pan.
- Add 1 tbsp oil to pan. Add Flavouring Paste, stir until fragrant and starting to dry (approx 2 minutes). Add beef balls, cabbage, carrots and water, stir until vegetables have softened and balls are warmed through. Stir in tomatoes and pepper.
- Reduce heat to medium-low. Return noodles, prawns and chicken to the pan. Add in kecap manis, soy sauce and chilli sauce. Stir until well combined and warmed through. Sprinkle over fried shallots. Serve immediately. Serves 4.
Product used in recipe
- Lee Kum Kee - Vegetarian Stir Fry Sauce
- ABC - Sweet Soy Sauce
- Lee Kum Kee - Soy Sauce Salt Reduced
- ABC - Chilli Sauce Original