A couple of months ago we wrote 13 ways to pimp your Mi Goreng and you pretty much frothed. But the truth is, we barely scratched the surface. Considering how close it already is to molecular perfection, Mee Gee turned out to be an excellent flavour foundation. As our experiments proved, it goes well with almost everything.
Sure it may have enough sodium to kill an African bull elephant, and a whopping 420 calories per pack (a Big Mac has 257 calories...just let that sink in). Sure it has so much MSG that your brain starts hearing smells. Sure it’s shameful and comes pre-salted with the tears of loneliness. But on the other hand, it tastes delicious. That’s got to count for something.
So here we go. 10 more ways to pimp that Mi Goreng.
No part of the phrase ‘tinned eels’ sounds like food, but trust us. This stuff’s chock-a-clock full of protein, Vitamin A and calcium, and it actually tastes surprisingly good. Like a slimy chicken snake. And that smoky umami flavour goes great with Mee Gee. Suck up some courage and go raid the back of the Asian grocers. They stock the good stuff.
Sure, Mi Goreng comes with its own chilli sauce (a tongue-scorcher that hurts like hell when you’re trying to bite open the sachet and it squirts in your eye...or so we hear). But as any hot sauce pro will tell you, there are hot sauces, and there are HOT SAUCES. If you want a crash course, check out our handy guide.
Picking up an $8 slab of char siu from the local Chinese restaurant is one of life’s great pleasures, and if you can resist eating the whole thing in the car on the way home, it makes an excellent Mee Gee topper. Chunky-cut fans can get it pre-chopped in the restaurant. Otherwise, just order the pork as-is, then carve off fine wafers with a sharp knife. Mix in a little hoisin for added ridiculousness.
Supermarket BBQ Chicken
Grab a half-chook from Coles or Woolies (you probably don’t need an entire half chicken for this process, but we’re factoring in the inevitable carcass-nibbling). Tear the breast meat with your fingers and add the shredded chicken to your finished Mee Gee. Last step: take the BBQ skin, slice super thin and garnish. Nom.
Weird, right? Well don’t knock it till you try it. In the same way that sour cream cools down a spicy Mexican salsa, the creaminess adds a weird counter-balance to Mi Goreng’s natural heat. It works better if you go heavy on the chilli sauce. Just make your Mee Gee like normal, dollop on a teaspoon at the end, and serve.
A no-brainer, especially if you’re a chilli fiend. Also works with a pinch of garlic powder.
Most people will add a fried egg or a poached egg to Mi Goreng. The gooeyness of the yolk makes an excellent noodle lubricant. But if you want to try something a bit different, try it with scrambled. It changes up the texture completely, and actually creates a better egg-to-noodle ratio, a bit like a Pad Thai. Make the Mee Gee like normal, then add to a hot pan with a little oil, crack an egg on top and scramble away (use chopsticks for efficient scrambling).
Nope, it’s not what you’re thinking. There’s a new fried chicken shop in Melbourne that’s using Mi Goreng noodles (and a proprietary spice blend) as a fried chicken coating. Just to clarify, that’s chicken covered in crunched-up Mee Gee and deep fried. You can try it for yourself at Phat Chicks Fried Chicken in Footscray. Pretty crazy stuff.
Makes sense right? And you don’t have to be veggo to enjoy this one. Even the most hard-core carnivore can appreciate that well-cooked tofu adds a certain pillowy softness to noodle dishes. This one works best with the controversial soupy Mi Goreng variants (just add the cooking water to the bottom of your bowl). The tofu soaks it right up, a bit like a laksa.
In our previous article we discovered that Mi Goreng plus peanut butter equals a very budget satay sauce (like...very budget). But we’ve since found that a handful of crushed peanuts work equally well as a garnish. The flavour profile is pretty much the same, but you get a better textural crunch. Apparently crushed almonds can work too, but that sounds a bit weird, even to us.
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Image credit: Sahra Martin