Chinese egg noodles (Recipe: mee goreng/fried noodles)
When Bee invited me to write a guest post for Rasa Malaysia, one of my favorite Asian cooking blogs, I knew I had to tell the tale of my relationship to mee goreng, one of Malaysia's favorite street foods. Please visit Rasa Malaysia for the story and recipe.
There are, I think, two secrets to making great Asian food. One, use a hot hot hot wok. Two, cook with authentic ingredients.
Chinese egg noodles, fresh and dried, are one of the authentic Asian ingredients that have a permanent home in The Perfect Pantry.
Made from wheat flour and egg, and sometimes a few other ingredients (including food coloring, so watch out for that on the label), fresh egg noodles are sold in the refrigerated aisle of most Asian markets, near the tofu and miso. Whether the package says steamed noodles, or Hong Kong noodles, or Hokkien noodles, what you want to buy are round yellow noodles.
If they're very fresh when you buy them, egg noodles will keep for two weeks in the refrigerator; I store mine in the vegetable crisper drawer. Dry egg noodles, an acceptable substitute, will keep for months in your cupboard.
To prepare fresh egg noodles, bring a large pot of water to a full boil. Cook the noodles for one minute, then rinse and drain under cold water. You want them a bit undercooked, as they will be cooked again in a stir-fry or soup.
To prepare dry noodles, bring a large pot of water to a full boil. Cook noodles for 3-4 minutes, until flexible but al dente. Drain and rinse under cold water, then proceed with your recipe.
Without Chinese egg noodles, there would be no lo mein, no chow mein, no dan dan mian, no sesame noodles, no wonton noodle soup, and, for me, no mee goreng. According to Terry Durack, author of the wonderfully encyclopedic Noodle, "This is the closest any noodle gets to taking over the world."
I'll slurp to that.