Something terrifying came through my mailbox this week… an invitation to my 10 year school reunion. This got me thinking about how feral I was. Very feral (and yes I am using the word feral as it reminds me of 2005).

Think thick black eyeliner with glossy red lipstick, jeans that just covered by bottom, a plastic choker and a hair straightener. Early 2000’s were not kind. Actually that’s a lie. Early 2000’s were kind to All Saints, Leonardo DiCaprio and Thailand tourism (and yes I am just talking about The Beach).

But we are all forgetting about one epic thing from the early 2000’s. Those Mee Goreng noodles. No one ever cared about what the hell was in those plastic packets. All we cared about was that Sex & The City was in the DVD player and our hangover was about to be gone (and by we I am definitely talking about me).

Malaysian Mee Goreng

Serves 2-3

Ingredients

1 packet egg noodles
Half an onion, sliced
4 cloves of garlic, sliced
Small knob of ginger, sliced
200g of protein – see note
1 carrot, sliced
2 celery sticks, sliced
Handful of chopped cabbage
Handful of sliced mushrooms
2tbs tomato sauce
2tsp soy sauce
3tbs sweet soy sauce – kecap manis
2tbs sriracha

Method

Get your noodles ready as per the packet instructions.

Heat a little oil in a wok and over a high heat add your onion, garlic, ginger and the protein you chose. Fry for 4-6 minutes until caramelised. Throw in your veg and stir fry for a further minute. Now add your sauces and noodles and stir through tasting as you go.

For extra sweetness – add more kecap.
For more saltiness – add more soy.
For more depth – add more tomato sauce.

Kitchen notes...

For the protein think chicken, beef, tofu and/or tempeh. For the veg, feel free to chuck in whatever you have in the fridge/freezer.