Malaysia: Deconstructed Mee Goreng

On Saturday night we opted to have a Malaysian inspired dinner: Mee Goreng. The Mee refers to noodles and it is normal to use egg noodles, as I have coeliac disease I can’t eat them so we used flat rice noodles but to be fair any noodle would work. Similarly if you don’t have noodles to hand make this with rice and suddenly you have Nasi Goreng! Everything is adaptable!

Traditionally the noodles are fried in oil, but after a very long hot day fasting, fried food is very unappealing to me. I find I want the flavour of different food but I don’t want anything too heavy which is going to feel stodgy or make me sleepier than I already am. Made this way, this is light on the stomach but also filling.

Normally Mee Goreng is served with the noodles mixed into the sauce. In our house we are at extremes in terms of how hot and spicy we like our food. Often it is easier to serve something separately to allow those who like things mild to add more noodles and for those who like things spicy can add more heat. We served ours with a spicy chilli mellange on the side for the people who like heat.

Ingredients
3 Peppers
1 Big Tomato
1 Courgette
Sesame Oil
Sunflower Seeds
Sesame Seeds
2 Spring Onions
3 Chillis
200g rice Noodles
Handful baby spinach
Five Spice seasoning
1 bulb garlic
½ Onion
Slices of ginger

Finely chop onion and garlic and put in a wok or pan of sesame oil. Allow to brown, adding ginger and sesame seeds. (be careful, the pan might spit!)
Add small amount of water then slowly add sliced tomatoes, and allow to the mixture to simmer for 15 minutes approximately until the texture resembles a thick soup.
Empty the mixture into another bowl.
Stir fry the vegetables all together in a wok until cooked.
Boil Noodles for 5 minutes.
Plate and serve.
Serves 4