One of my earliest memories of my late great-grandmother is how she would lovingly pick vegetables out from my food because I refuse to eat any food with vegetables in it. All this while coaxing me that vegetables are actually good for me, and I should try them next time.
I was young brat then who was stubborn, confused and didn't know what was good for her.
The only thing that has changed since then is that now I am no longer young.
So I thought of her again as I was cutting vegetables and deliberately putting them into my mee goreng decades later.
And I'd like to think that my late great-grandmother would have been proud of that.
Mee Goreng (adapted from the Little Techow)
Fresh yellow noodles, 400g (blanched in boiling water briefly)
2 eggs, lightly beaten
mushrooms, 100g (sliced and immersed in hot water)
1/4 cup green peas
Leafy vegetables (e.g. chye sim)
Half a big onion, sliced thinly
Half a tomato, sliced (optional)
3 cloves garlic, minced
2 stalks spring onions, chopped
Seasoning: (mixed together)
4-5 tbsp tomato ketchup
3 tbsp chilli sauce
1 tbsp sweet soy sauce
Pinch of salt
Water (about 200ml)
1. Mix the seasoning together in a separate bowl.
2. Heat some oil in a wok. Add onion slices to the oil and fry until they turn translucent. Add garlic and fry until fragrant.
3. Throw in spring onions and vegetables. Add water if too dry. Fry on medium heat till slightly cooked.
4. Add tomato slices and yellow noodles.
5. Pour in seasoning. Toss noodles to make sure all the ingredients are mixed well.
6. Add the green peas and mushrooms.
7. Push the noodles to sides of the pan to create a well in the middle. Add some oil, and scramble eggs.
8. Toss the eggs and mix well to distribute it to the rest of the noodles.
9. Serve!
What would the Failed Chef do next time?
- Somehow, I still feel that the seasoning is just coating the noodles rather than being well-integrated. It could be my method - perhaps I need to fry over high heat (though I'm wary of burning it!).
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