Mee Goreng
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Origin
Mee Goreng (Fried noodles in Malay) is a one-dish meal of fried noodles. Some sources attribute it to the Muslim Chulias of Madras who popularised the dish. The dish is associated with the Indian Muslim community in Malaysia and Singapore though it can often be found at Malay hawker stalls and restaurants.
Bangkok Lane Mee Goreng in Penang, Malaysia, started as a push-cart in the early part of the 20th Century.
Description
The egg noodles are fried with chicken or mutton, along with chili, onions, cabbage and other vegetables. It is topped with green chillies and sometimes served with boiled, scrambled or fried egg. It is accompanied by either sliced cucumber in yoghurt or tomato sauce and cucumber slices.
Some stalls fry the mee goreng with anchovies (ikan bilis).
In Penang, mee goreng gravy is added to the dish, and dried cuttlefish in the gravy adds a distinctive taste.
Ingredients
Noodles, mutton, beef
