Satisfy your pregnancy cravings for this popular hawker dish with our healthier recipe.
Satisfy your pregnancy cravings for this popular hawker dish with our healthier recipe.
Don’t rinse the brown-rice round noodles before cooking – they’ll become too soft and soggy for frying.
Traditionally, mee goreng is cooked using palm oil. Replace it with heart-healthy oils, such as canola, sunflower, corn, soya bean or rice bran oils, instead.
MEE GORENG
Serves 2
12 large grey prawns (250g with shells on) 1 tsp light soya sauce 1 tbsp cooking oil ½ yellow onion (50g), sliced thinly 3 cloves garlic, minced 120g cai xin, or any green leafy vegetable 120g bean sprouts 3 tbsp water, optional 1 very ripe juicy tomato (80g), cut into wedges 1 large tofu puff, sliced 2 stalks spring onions, cut into 2cm strips 300g brown-rice round Hokkien noodles 2 eggs, lightly beaten 1 stalk coriander (leaves only), for garnishing 1 calamansi Seasoning 3 tbsp tomato ketchup 2 tbsp chilli sauce 1 tbsp kicap manis (or dark soya sauce) ½ tbsp fish sauce
1 De-shell and de-vein prawns but leave tails on. Add light soya sauce and leave to marinate.
2 Heat oil in a large wok and fry onion till soft and translucent. Add garlic and fry briefly till aromatic.
3 Throw in cai xin and bean sprouts. Add 1 tablespoon of water if too dry. Fry on medium heat till slightly cooked. Add prawns.
4 Throw in tomato, tofu puff, spring onions and noodles.
5 Combine seasoning ingredients in a bowl. Add to noodles and continue frying. Add 2 tablespoons of water if noodles are too dry.
6 Add eggs and give a final mix.
7 Garnish with coriander and serve immediately. Squeeze calamansi over noodles before eating.
This recipe is reproduced from Good Eats For Mums-to-be. The book, priced at $20, is available at KK Women’s and Children’s Hospital’s Patient Education Centre. It is also sold at major bookstores at $25. Proceeds from the book go to the KKH Health Endowment Fund, which supports needy patients.
