Mamak mee goreng
Mamak Mee Goreng
Serves 4
Sauce:
   2 tbsp chilli sauce
   2 tbsp oyster sauce
   1 tbsp tomato sauce
   2 tbsp dark sweet soy sauce
   2 tbsp peanut oil
Stir fry:
   2 tbsp peanut oil
   2 garlic cloves, peeled and finely chopped
   2 shallots, peeled and finely sliced
   2 chicken breasts, skinless and boneless, finely sliced
   1 potato, peeled, boiled and diced
   2 tsp curry powder
   50g beansprouts
   500g fresh cooked yellow noodles (mee)
   2 squid, cleaned and cut into rings
Garnish:
   2 spring onions, finely sliced
   8 large poached prawns, peeled and de-veined
   2 red chillies, finely sliced
   1 lime, cut into wedges
   2 eggs, hard-boiled and quartered lengthways

To prepare the sauce, combine all the ingredients in a bowl, mix well and set aside.
   Heat the peanut oil in a wok and cook the garlic and shallots for 1 minute.
   Toss in the chicken, potato and curry powder and stir-fry for 3-4 minutes until the chicken and potato have coloured, and the potato is crispy.
   Add the sauce to the pan and mix well, ensuring that all the ingredients are evenly coated. Allow the sauce to boil and reduce slightly. Add the beansprouts and noodles and stir-fry for a further 3-4 minutes, until the noodles start to crisp up in some places, then remove.
   The wok should now be quite dry. When the noodles are ready, toss in the squid and continue to cook for a further 1-2 minutes until it is ready.
   Divide between four plates and garnish each with the spring onions, poached prawns, red chillies, lime wedges and egg quarters.

Recipe from: Gordon’s Great Escape: South-East Asia. By Gordon Ramsay. Published by HarperCollins.
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