All kinds of everything…

I know, I know… I’ve been blogging about all kinds of ways to fry all kinds of noodles and I’m sure many of you would be quite sick of the mere sight of it by now…

STP's mee kari goreng 1

Well, this is going to be the last one, hopefully…and I only did it because Gratitude said that he fried noodles using the wet paste that he bought from the market so I would like to give it a try as well since I had half a packet of curry paste left in the freezer.

Well, the ingredients used included the following:
1 kg yellow noodles
Half a packet of instant curry paste (A1 Mountain Globe brand)
1 Bombay onion, sliced of chopped
1 stalk serai (lemon grass), bruised at the end
2 sprigs curry leaves
1 chili (or more), sliced
Some prawns
Two eggs
Some taugeh (bean sprouts)

STP's mee kari goreng 2

I fried the onions in some oil till soft and added the serai and curry leaves after which, in went the curry paste. Stir well to mix it with the other ingredients and keep stirring till the fragrance comes out nice and strong. Then, I added the prawns and actually, I had a slice of tau kua (bean curd cake) so I cut it into small slices and threw that in as well. Lastly, I added the sliced chilies before putting in the noodles to fry.

After frying for quite a bit, I broke the eggs and added them to the noodles. Keep stirring until the eggs are cooked and then, put in the tau geh. I just stirred a bit to mix everything together nicely – there is no need to keep cooking for too long so that the tau geh would not be overcooked and would still be nice and crunchy.

Dish everything out and serve…

STP's mee kari goreng 3

You may want to add some salt and msg, according to taste or even (light) soy sauce  if you prefer it to be saltier but I felt it was good enough as it was and one would be able to sense and appreciate the exotic tastes of the many ingredients in it.

So, there you have it – another way to fry your noodles. As it appears, they’re certainly very versatile and can go well with all kinds of everything…but I have the feeling that cooked this way, it probably would be nicer with mihun. What do you all think?