This mee goreng is made with Taiwanese noodles sold in Asian grocery stores.
2 handfuls of noodles
3 gloves, minced
1/4 cup onion, chopped roughly
2 green onion, sliced diagonally
1/4 cup fish cakes, sliced thinly
1/4 cup tofu, deep fried until brown and sliced
1/2 Tbsp of dark and light soy sauce
1/2 Tbsp tomato and chili sauce
1 Tbsp sambal olek
3 Brussels sprout, cut into half, leaves separated
1/4 cup cucumber finely sliced
1 red or green chili, sliced finely
1 lime, sliced in wedges
Heat the oil in a wok. Add the garlic, onions, fish cakes and chilli paste. Fry till fragrant. Add Brussels sprouts and fry for a second. Then add the noodles and fry over high heat for a 3 to 4 minute, stirring continuously. Add soy sauces, tomato and chilli sauce and bean curd. Mix well and cook for another 2 minutes.
Add spring onions, a few sliced chillies and give noodle a quick stir before dishing out.
Top with finely sliced cucumbers and serve with a slice of lime wedge.