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Mi Goreng… yes you know the ones, the cheap little packets of instant noodles you used to bulk buy as a Uni student (or in my case are still buying now) from Tran’s Emporium on Newcastle Street (or any good Asian grocer).
In my opinion as a chef, they are gold in my pantry. Mi Goreng are crème de la crème of all things instant, I love them as they are the gourmet version of Maggi’s 2 minute noodles with all these cute little sachets of flavorings – chilli sauce, fried onions, soy and sesame oil and a chilli spice powder.
Mi Goreng doesn’t have to be Mi-boring, they make a fab meal for one or a great side dish for two once you alter the method and throw in a few more ingredients.
As a meal for one take your noodles and cook for 1 ½ minutes, drain and set aside. Be sure to toss some oil through your noodles or they will stick together. Take a chicken breast or minute steak and cut it in to thin strips. Sauté the meat in a little oil with some garlic and ginger on a medium heat, then add some of your favorite Asian greens such as Bok Choy or Gai Lan. For something extra special, crack an egg in there after the meat is cooked and stir it all about. Chuck in your pre-prepared noodles and all of your flavoring sachets and there you have it – a main course in under 15 minutes!
As a side for two, omit the meat and add some more vegies like snow peas and baby corn and team it up with a grilled chicken breast or steak. Inject some flavours by marinating your meat the night before in a teriyaki marinade available from any supermarket or Asian grocer.
