Monday, June 6, 2016

Mee Goreng - Malaysian Stir Fried Noodles

It's that time of the month again.
No, not that one, we just had Tapas and there isn't any Boat Club gathering this month. 
It's Secret Recipe Club time.
Yup, it's time to find out who got my blog, made a recipe from it and is going to tell the world, or at least their readers about it.
It's also time for me tell everyone who I got as my Secret Recipe Club assignment.   I got Amanda of Dancing Veggies this time round, which meant I got to go and play with veggies.  Amanda is an ovo-lacto-vegetarian who sometimes cooks with fish as well.  I have a friend who's a pescatarian as well.  So, I'm familiar with it. 
I'm an unabashed omnivore, but I do eat a lot of veggies. Especially Asian type veggies, like Bok Choy.     Amanda is also a mom, so I'm sure her baby gets lots of great natural food as well.  I like that she also stresses that her food is simple and can be made without having to seek specialty markets, that you can find the basics at your local store. 
Well, maybe at her local store, mine runs to the southern style basics, but they're getting better.

Well, enough about that.   Let's get to the recipes.  And wouldn't you know it, some of the ones I was most interested in were also Secret Recipe Club picks. sigh.  But nothing says I can't make them for myself anyway.
 
I liked this one, Wild Rice and Chickpeas, and I think it would be fantastic as a side dish to a nice broiled piece of meat.   (I did say I'm an omnivore).   These Black-eyed Pea Cakes are also on my must make list, but I'm going to wait until it's cooler to make them.  Hey, when it's 90 + degrees outside, I want food that doesn't require a long cook time.

I finally settled on the Mee Goreng.  I'm such a sucker for any kind of pasta, and Bok Choy and well, gee, all the ingredients hit my drool button.
 TMI?
Mee Goreng
I love, love, love ginger, and most of the ingredients in this recipe are ones I keep on hand anyway. 
And the recipe instructions said to add the scallions, but there was no mention of them in the ingredient list, so I added a lonely shallot I had sitting, waiting, patiently on the counter.  I did 'tweak' a couple other ingredients as well.   I added some mushrooms and used the shallot and instead of a big Bok Choy, I used some baby Bok Choy. I also used some Sweet Soy Sauce, and am so glad I did.  I'm kinda hooked on it lately. 
BTW, this was sooo good, I think I need to make it again and again and again. 
Come to think of it, I've still got some baby Bok Choy left.  

Recipe: Mee Goreng

1 lb Rice Noodles

1 tbsp vegetable oil  ( I used just a teaspoon)

1/4 tsp fresh ginger
2 cloves garlic
2 carrots, chopped
1 lb bok choy, chopped - whites and greens separated  (I used 3 baby Bok Choy's, cut into quarters lengthwise) 
1 shallot, chopped
6 mushrooms
2 tbsp soy sauce ( I used Sweet Soy Sauce by Lee Kum Kee)
1 tsp rice vinegar
1 tsp sesame oil
1 tsp. Sesame Seeds  

Cook the noodles per their instructions, just until they 'give' a little when you taste them, this is called
al dente.   Drain and set aside.  (Amanda said to rinse them with cold water, but I didn't).
Heat the wok over medium heat, add the vegetable oil, then add the ginger and the shallot, stir for a couple of minutes, then add the garlic, cook until the garlic turns golden.
Veggies for Mee Goreng

Add the carrots and the white part of the Bok Choy (or just the quartered baby Bok Choy) to the mixture, place a lid on top, and let steam for about 5 minutes,
Veggies steaming for Mee Goreng
then add the sauces, cover and cook for another 5 minutes. 
Mee Goreng
Take the lid off, and add the cooked noodles and the rice vinegar, stir together and place the lid back on, and continue to cook for another 5 minutes or so.
Place on a plate, sprinkle with some Sesame Seeds and enjoy.  




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    21 comments:

    1. I LOVE all types of Asian noodle stir-fries and this one looks like it's a winner, especially with the sesame seeds too! A fab recipe to pick for June's SRC, happy reveal day, Karen

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      1. Thanks Karen, it was so good, it will be doing a repeat this week. So glad I'm a member of the SRC, I get to try all kinds of great recipes.

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    2. What a lovely dish. I, too, love ginger and I can almost taste the screen!Soft noodles, spices, sweetness, heat all together. Gorgeous

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      1. The sauces made the dish, sweet, hot and sooo good. And ginger as well, my mouth was very happy.

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    3. This looks absolutely amazing!! Great SRC pick this month. I love the flavor combinations in this recipe. Traci, BurntApple.com

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      1. The flavor was great, and this is a dish I'll be putting into the rotation, well, I'll be making it for myself, a lot.

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    4. This looks really, really tasty! If you like sweet soy sauce, you should also try dark soy sauce by Pearl River Bridge. The one with the pink label. Amazing.

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      1. Next time I'm up in the 'big city' I'll get some. I'm sure my favorite oriental store has some. I've been trying new soy sauces from time to time, that store has some amazing ones.

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    5. That looks absolutely scrumptious!

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      1. It was. So much so, I did a repeat last night, but this time I added some velveted chicken and that was also amazing.

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    6. What a GORGEOUS plate of food you made! Simply perfect, flavors, looks, I bet it might end up as the most popular recipe this month... I've got a feeling ;-)

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      1. Aww thanks, I was really pleased with the flavor and the picture, turned out pretty good as well.

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    7. Asian noodles are my thing. Always a favorite when mixed with lots of veggies. This dish looks great.

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      1. Mine too. Love, love, love them, especially with lots of veggies.

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    8. Those ingredients hit all my buttons, too. I love everything - esp the sweet soy sauce. And veggies.... love lots of veggies.

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      1. The combo was so good, and I did a repeat of it a couple of days later, adding some velveted chicken to it. I need to make it again. I found it kinda addictive.

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    9. I'm a big fan of all things Asian and I love something like this - it makes a perfect weeknight meal :) Great pick for SRC

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      1. Chopping the veggies was the hardest part, but this would make a great quick and tasty weeknight meal.

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    10. I've never had this before, but I totally need to. It looks and sounds amazing!

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      1. You do, you really do. Need to make this, that is. I'm seriously considering it for dinner tonight. Three times in one week isn't excessive, at all. LOL

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    11. What a awesome dish it looks fantastic! Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
      Miz Helen

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