Wet Fried Noodle Recipe
Mie goreng wet is one of the must-try dishes when visiting Malaysia. This fried noodle with a thick sauce that is sweet and savory is so delicious and unique, because it uses Hokkien noodles that are chewy and seafood toppings. If you miss this one menu, or are curious to try it, you can follow this recipe. Make this Malaysian signature wet fried noodle whenever you want to enjoy it.
Ingredients
- Hokkien wet noodles, rinse in warm water - 300 grams
- Green mustard, cut into 2 sticks
- Green onion, finely chopped - 1 stick
- Shrimp, peeled - 6 tails
- Eggs - 2 eggs
- Sweet soy sauce - 3 tbsp
- Soy sauce - 2 tsp
- Pepper powder - 1/2 tsp
- Salt to taste
- Boiled water - 200 ml
- Cooking oil - 3 tbsp
- Ground spices:
- Shallots - 3 grains
- Garlic - 3 cloves
- Curly red chilies - 3 pieces
- Terasi - 1 tsp
- Purchase ingredients and cooking utensils
Plans
- Fry all the ground spices, then blend until smooth.
- Stir-fry the spices until fragrant. Then add the prawns, stir until they change color.
- Add in the eggs, stirring constantly until crumbly.
- Add the wet noodles and mustard greens, mix well until the noodles are coated with the spices.
- Pour in the water, add the sweet soy sauce, soy sauce and ground pepper. Stir until smooth and water is absorbed. Add the scallions.
- Adjust the taste, add salt if necessary, when it's just right, turn off the heat. Wet fried noodles are ready to be served.
- Add the last bit of salt first or only if needed, because the soy sauce and shrimp paste are already salty.
What do you cook with wet noodles?
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