Updated 8/14/13:

I have revamped my Indian mee goreng recipe! Indian mee goreng is a Malaysian fried noodle dish cooked by Indian Malaysian street hawkers. My recipe is inspired by this one on Rasa Malaysia and this one on Kampung Singapura.

Sometimes I make my sambal paste backwards, cooking the onions, garlic and tomatoes first and then blending everything instead of the other way around. I find that I need way less oil to get it nice and cooked. To make this vegetarian I used a few dried red chilis, but then added Chili Paste with Fermented Soy Bean to give it the umami flavor.

I used fresh pancit noodles this time and added them right from the package. I really like how they turned out. You could also boil dry noodles and drain really well before adding them to the pan.

I can’t wait to go to Malaysia one day. Penang is supposed to be full of street hawkers and you can get different versions of mee goreng everywhere! I would be in heaven!

Sambal Paste
1/2 tablespoon olive oil
4 shallots sliced (or a red onion)
2 garlic cloves sliced
5 dried red chilis (seeds removed)
1 tomato chopped
1 1/2 tablespoons Chili Paste with Fermented Soy Bean

Sauce
4  tablespoons kecap manis (this is Indonesian sweet soy sauce and it is so good)
3 tablespoons ketchup
2 tablespoons soy sauce

The Noodles
1/2 tablespoon oil
1 pound fresh Asian egg noodles (pancit, hokkien, etc.)
4 baby potatoes peeled, chopped, and boiled in salted water
Sambal Paste
Sauce
1/2 tablespoon olive oil
2-3 eggs scrambled with 2 tablespoons water and a little salt
4 ounces bean sprouts
2 green onions
Lime wedges

1. Heat oil in a wok and saute the shallots until soft, adding the garlic and dried red chilis part way through cooking. Add the tomato and chili paste and cook until it becomes a paste. Blend in a food processor. Wipe out the wok.
2. Mix together kecap manis, ketchup and soy sauce.
3. Heat more oil in the wok and add the noodles and potatoes. Cook stirring until the noodles are soft, then add the sambal paste and sauce and heat through. Push everything to the side.
4. Heat the last bit of oil, drop in the eggs and scramble them up a little, then mix everything together so the eggs coat the noodles.
5. Add the bean sprouts and cook for another minute.
6. Top with green onions and serve with lime wedges.