Mei goreng or bami goreng is a popular street food all over Indonesia, Malaysia, and Singapore. It is a sweet and spicy dish of noodles fried with vegetables and eggs. The sauce usually calls for kecap manis, a thick, sweet sauce, but here we will make our own sauce using tamari, mirin, fresh ginger, and garlic.
- Yield: 4 Servings
- 8 ounces medium-thickness brown rice noodles
- ¼ cup vegetable broth
- ¼ cup reduced-sodium tamari
- ¼ cup mirin
- 1 tablespoon sambal oelek, or to taste
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ¼ teaspoon natural sugar
- ¼ cup vegetable broth, divided
- 1 small red onion, cut into 1/8-inch slices
- 3 cups small broccoli florets
- 3 cups finely shredded cabbage
- 1 celery rib, cut into 1/8-inch slices
- 4 garlic cloves, minced
- 2 tablespoons grapeseed oil or vegetable broth
- 6 ounces baby kale or baby spinach
- 1 cup frozen shelled edamame, thawed in a bowl of hot water and drained
- Bring a medium saucepan of water to boil. Add the noodles and cook just shy of al dente, stirring frequently, about 3 minutes. Drain the noodles and cool under running water. Set aside. Sauce
- Combine the broth, tamari, mirin, sambal oelek, ginger, garlic, and sugar in a small bowl. Set aside. Vegetables
- Heat a large skillet over medium-high heat. Add 1 tablespoon of broth and the onion. Stir and cook until the onion is browned, about 5 minutes. Remove from the skillet and set aside in a medium bowl.
- Add 1 tablespoon of broth to the skillet. Add the broccoli. Stir and cook until the broccoli begins to char, about 2 minutes. Add the cabbage, celery, garlic and 1 tablespoon of broth. Stir and cook until the cabbage begins to char, about 2 more minutes. Remove from skillet and set aside with the onion.
- Add the sauce to the skillet and simmer until reduced by half, about 2 minutes. Add the oil or 2 more tablespoons of broth, the kale, the edamame, the reserved noodles, and the reserved vegetables. Stir and cook until the pasta is warmed through and beginning to brown, about 4 minutes. Taste and adjust seasoning with more sambal oelek and tamari. Serve hot in bowls.