Mee Goreng Cili Padi (Classic)
Hidangan tradisional · Malaysian
A fiery and flavorful classic Malaysian stir-fried noodle dish, characterized by its intense chili padi heat, savory sauce, and a medley of fresh ingredients.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yellow noodles (Mee Kuning)500g
- Shrimp200g
- Chicken breast150g
- Eggs2
- Garlic4 cloves
- Shallots3
- Chili padi10-15
- Bean sprouts100g
- Choy sum (or other leafy greens)100g
- Soy sauce3 tbsp
- Sweet soy sauce (Kicap Manis)2 tbsp
- Belacan (shrimp paste)1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Lime1
Langkah
- 1
Prepare the chili paste: pound or blend chili padi, garlic, shallots, and belacan until fine.
- 2
Cook the noodles according to package instructions, drain, and set aside. Lightly toss with a little oil to prevent sticking.
- 3
Heat vegetable oil in a wok or large pan over medium-high heat. Add the chili paste and stir-fry until fragrant.
- 4
Add the shrimp and chicken, stir-fry until cooked through.
- 5
Push the ingredients to one side of the wok. Crack the eggs into the empty space and scramble them. Once cooked, mix with the other ingredients.
- 6
Add the cooked noodles, soy sauce, sweet soy sauce, and water. Toss well to coat the noodles evenly.
- 7
Add the bean sprouts and choy sum. Stir-fry for another 1-2 minutes until the greens are slightly wilted but still crisp.
- 8
Season with salt and black pepper to taste. Serve immediately, garnished with fresh chili padi slices and a lime wedge.
