Wednesday, March 26, 2008

Oriental style Spaghetti Goreng

Once in a while, you crave something familiar - yet may not often have the exact ingredients. This fried spaghetti isn't exactly a new discovery - in fact if you do a google, you'll find tons of hits - especially from those of us abroad who miss the local mee goreng or in my case, often don't have yellow egg noodles on hand (as they don't store for long).

Oriental style Spaghetti Goreng
Spaghetti - cooked al dente and drained
Carrots - grated
Mushrooms - cut thinly (i prefer using shitake or oyster for this dish).
Onions - sliced
Spring Onions cut into 1cm length
Chicken meat or prawns - cut into bite sizes and marinated with chopped ginger, garlic, light soy sauce, pepper and worchestire sauce.
Dried Chilli flakes

Brown onions in a bit of oil till aromatic and soft. Throw in marinated chicken (keep the juice), mushrooms and chilli flakes. When cooked, add in carrot and spaghetti. Flavor with leftover marinade, taste - if not enough flavor, top with light soy sauce and worchestire sauce. Off flame and add spring onions, give it a good stir and serve.

*Note: some people like breaking an egg and mixing it into the noodles, just before taking it off the flame. It gives a thicker taste.

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