Mee goreng from Plenty (page 185) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on October 26, 2021

    Well, yes bland. Ottolenghi lost me at “lemon wedges to serve”. Yikes. Might have been better to call it “a noodle dish inspired by Malaysian Mee Goreng”. Will not be making this again.

  • elnicky on January 28, 2019

    Surprised to hear so many found this bland. This has basically become the blueprint for almost every stir-fry I do now. The sweet soy, light soy, sambal oelek, water and spice mix is generally the sauce I use for most stir frys (occasionally adding black garlic, paprika, and other strong smokey flavours). Often use cashews instead of tofu, and crispy onions instead of shallots.

  • ellencooks on November 12, 2018

    Very bland. I’ve never eaten this before so can make no comments about authenticity.

  • clcorbi on February 05, 2018

    We found this to be incredibly bland and not really worth the effort. I even added shrimp paste since I had some, and I know the recipe traditionally uses it. Would definitely not repeat.

  • vfsalom on August 25, 2015

    @sharifah, Plenty is a vegetarian cookbook, hence no shrimp paste.

  • sharifah on October 15, 2014

    Cilantrolime, I compared this recipe with another mee goreng recipe that I have from another book 'Malaysian Hawker Favourites'. The soy sauce amount looks right, but this recipe should have also included shallots, garlic and shrimp paste for a more authentic taste. He used sambal oelek which usually contains vinegar (this will change the taste), and he used ground coriander and ground cumin which is more Middle-Eastern than Malaysian. My two-pennies worth.... :-)

  • cilantrolime on October 14, 2014

    I found this to be quite bland compared to mee goreng I had in Malaysia. Is there a typo for the amount of soy sauce? It calls for 2 tsp of soy sauce and 2tsp of dark soy sauce. I used 2 tbsp each and didn't find that to be too much.

  • sam2118 on July 11, 2013

    Very adaptable recipe: Substituted fresh udon for egg noodles, Napa cabbage for bok choy and julienned zucchini for the bean sprouts. There is a fair amount of prep work, but the results are delicious.

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