Recipe: Mee Goreng

Mee Goreng is not a typically Indian dish, but rather a cross-over dish that evolved in Malaysia and Singapore, where Indian-Muslim immigrants imbued the local cuisine with the flavors of India. Many of these immigrants and their descendents set up street stalls selling their own interpretations of this ubiquitous Malaysian noodle dish.

Stir-Fry

1 tablespoon vegetable oil
1/2 pound boneless chicken breast or thighs, cut into bite-sized pieces
2 eggs, lightly beaten
4 scallions, thinly sliced
2 cloves garlic, peeled and finely minced
2 jalapeno peppers, seeded and thinly sliced
4 portions of mee goreng noodles cooked according to package directions (substitute spaghetti)
2 cups cabbage, finely shredded
2 cups bean sprouts

Sauce:
1/4 cup ketchup
1/2 cup soy sauce
1 tablespoon spicy chili sauce (Sriracha, Sambal Oelek, etc.)
2 teaspoons sugar
1 tablespoon curry powder

Garnish:
2 limes, cut into wedges

Combine all the sauce ingredients in a jar with a tight-fitting lid and shake to thoroughly mix. Heat vegetable oil in a wok, add chicken and stir-fry until lightly browned. Push the chicken pieces to the edge of the wok, pour the beaten eggs into the center of the wok and lightly scramble. Add scallions, garlic and jalapeno and stir-fry with the chicken and eggs until tender and fragrant. Add noodles and sauce and toss to evenly distribute all ingredients. Add cabbage and bean sprouts and toss quickly to mix in with the noodles. Immediately transfer Mee Goreng to serving dishes and garnish with lime wedges. Serves 4.