Mee Telur Goreng Urai
211gm (3 pcs ) of URAI brand egg noodles (soaked in hot water for 20mins and drained)
50 g of red and green chillies
2 fried fish balls, sliced thinly, can use the unfried ones also
75g beansprouts
27gm sliced onions
13g sliced garlic
80g spring onions (include the bulb as well)
Sauces
2 tbsp light soy sauce (salty)
2 tbsp sweet soy sauce
1 tbsp dark soy sauce
1 tsp oyster sauce
To marinate for 5mins
106gm chicken meat, cut into smaller parts
a few dashes of white pepper powder
1 tsp light soy sauce
1 tsp oyster sauce
Marinate the chicken meat for 5 mins with soy sauce, oyster sauce and white pepper powder. Keep aside.
Heat the wok until smoky, add in about 2 tbsp oil. Saute onions first until aromatic, followed by garlic and the bulb of the spring onions. Then add in chicken meat and stir fry. Spread the chicken pieces in the pan, so it cooks well and turns slightly brownish both sides. Throw-in thinly sliced of fish balls, as well. Cook well and add in noodles and mix well to combine with all the ingredients. Add in the sauces and mix well. You can about 3/4 cup of water or chicken stock. Adjust the dark soy sauce according to personal preference on how dark you want your noodles to be. Then mix in beansprout, spring onions, red and green chillies. Cook until the noodles are softened. Serve while still hot.
Note: I did not add salt and sugar as I had used salty light soy sauce and sweet soy sauce.
211gm (3 pcs ) of URAI brand egg noodles (soaked in hot water for 20mins and drained)
50 g of red and green chillies
2 fried fish balls, sliced thinly, can use the unfried ones also
75g beansprouts
27gm sliced onions
13g sliced garlic
80g spring onions (include the bulb as well)
Sauces
2 tbsp light soy sauce (salty)
2 tbsp sweet soy sauce
1 tbsp dark soy sauce
1 tsp oyster sauce
To marinate for 5mins
106gm chicken meat, cut into smaller parts
a few dashes of white pepper powder
1 tsp light soy sauce
1 tsp oyster sauce
Marinate the chicken meat for 5 mins with soy sauce, oyster sauce and white pepper powder. Keep aside.
Heat the wok until smoky, add in about 2 tbsp oil. Saute onions first until aromatic, followed by garlic and the bulb of the spring onions. Then add in chicken meat and stir fry. Spread the chicken pieces in the pan, so it cooks well and turns slightly brownish both sides. Throw-in thinly sliced of fish balls, as well. Cook well and add in noodles and mix well to combine with all the ingredients. Add in the sauces and mix well. You can about 3/4 cup of water or chicken stock. Adjust the dark soy sauce according to personal preference on how dark you want your noodles to be. Then mix in beansprout, spring onions, red and green chillies. Cook until the noodles are softened. Serve while still hot.
Note: I did not add salt and sugar as I had used salty light soy sauce and sweet soy sauce.
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