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?

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 tbsp spicy chili sauce

1 tbsp black bean sauce

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.

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,

then add the sauces, cover and cook for another 5 minutes. 

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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