Mi Goreng with snapper and King Prawn

Having trained in some of Melbourne’s best kitchens won Chefs hats at the age of 27 and now a consultant to not only some of the best kitchens in Australia but also some pretty funky take away places you would think someone like myself would never cook Mi Goreng noodles!

But to be completely honest some of my favourite meals that I cook at home are the ones that come from packets. I just pimp them up so to speak with left overs and plenty of fresh herbs as this quintessential noodle dish needs as much love as you can give it.

I’ve done this with red snapper and king prawn but you can use any fish you like this would also work with braised beef, pork or lamb even chicken and duck are great here. I also had left over siu mai prawn dumplings in the freezer that I boiled and diced for an extra texture and some what a more pronounced Asian flavour.

I really love the simplicity to this, open a packet of noodles pan fry some fish and prawn or whatever you are using strain and toss through. If you want to skip any ingredients in this definitely don’t skip the fresh herbs it’s important to have them as they really bring the dish to life and take it to another level.

My Boyfriend is a big fan of these meals and really loves it when i whip one of these baby’s out and the best part is its ready in under twenty minutes.

Enjoy.

Ingredients

Serves 2

Time approx. 15mins

2 packet Jumbo Mi Goreng noodles

100ml peanut oil

2 120g fillet of red snapper

2 king prawns peeled to your likening (I keep the head on and squeeze it over the top of the noodle for maximum flavour)

¼ bunch coriander

¼ bunch Vietnamese mint

4 tablespoons fried shallot

4 tablespoons roasted peanuts, crushed

1 long red chili, cut into rounds

1 long green chili, cut into rounds

4 siu mai dumplings, boiled and cut into 2mm dice

Salt

Method

Place a medium pot of water on a high heat and bring to a boil add the noodles and cook for 3 mins.

While that’s happening heat a non-stick pan over a medium high heat and add the peanut oil. Once the oil begins to shimmer season the fish on both sides lightly and add the fish skin side down to the pan and cook for 2 mins. Add the prawns to the same pan and cook for a further minute turn the heat off and flip the fish over turn the prawns and leave for a further minute this will let them gently cook through to perfection.

Drain the noodles well and place in a bowl with all the Mi Goreng packet ingredients and mix well, add the siu mai and all the remaining ingredients leaving two tablespoons of peanuts and two tablespoons of shallots to garnish along with a few sprigs of herbs.

Place the noodles on the plate followed by the fish and prawn now at this stage I like to take the prawn head and squeeze it over the top of the noodles this is completely up to you I understand if it’s not your thing, if not lob off the head throw over the remaining ingredients and if your like us add some sriracha and bobs your uncle you’ve got yourself some pimped-up noodles.