mee goreng

One of the "five basic food groups" of Singapore, this dish is also enjoyed in Malaysia and Indonesia.

Makes 4 servings

1/2 lb Chinese egg noodles
2 Tbs Peanut oil
2 tsp Garlic, chopped
1/4 lb Medium shrimp, shelled, deveined and cut in half lengthwise
1 Cup Cabbage, cut into small wedges
1 Tomato, diced
Deep-fried tofu, cut into 1/4-inch slices
1 medium Boiled potato,
cut into 3/4-inch cubes
1/2 tsp Salt
1 tsp Sugar
2 Tbs Ketchup
1 tsp Sambal oelek (or sriracha sauce)
2 Eggs
1 Cup Bean sprouts (about 2 handfuls)
Sliced jalapeño chilies, for garnish
Fresh Chinese celery leaves, for garnish
Crisp shallot flakes
Lemon wedges, for garnish

Bring 2 - 3 quarts of water to a boil. Add noodles. Bring to a second boil, then boil 1 minute longer. Drain noodles in a colander. Rinse well and set aside.

Preheat a wok over medium heat. When hot, add oil and garlic; saute until garlic is lightly browned. Raise heat to high, toss in shrimp, cabbage, tomato, tofu and potato cubes; stir-fry until vegetables are tender but crisp, about 30 seconds to 1 minute.

Add noodles, salt, sugar, ketchup and sambal olek; toss together to coat noodles.

Make a well in the middle of the wok; crack eggs into well and scramble them, keeping them in the middle until they begin to set. Add bean sprouts and toss mixture together until eggs are cooked and bean sprouts are wilted.

Transfer to a platter and garnish with sliced chilies, celery leaves, crisp shallot flakes and a squeeze of lemon juice. Serve hot.