As with any noodle dish from any country, the combination of ingredients varies from region to kitchen to chef all adding their personal touches. I have designed this Mee Goreng to be a gluten-free version rather than the Chinese style wheat noodles that are often used. The tamarind sauce can be found in an Asian market. This is a spicy dish but you can omit the sambal if you want a mild version. Enjoy!

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Malaysian Style Noodles

Yield: 6-8 servings

1 lb. 31-35 wild American prawns cleaned, shelled and deveined
1 package of rice noodles
1 yellow onion halved and sliced
12 oz. bean sprouts
1 cup natural chicken stock (no msg)
½ red bell pepper julienned
½ oz. of julienned green onions
2 cups shredded cabbage
4 cloves of garlic chopped
1 tablespoons fish sauce
1 tablespoon gluten-free tamari sauce
1 tablespoon sambal oelek (ground chili sauce)
1 tablespoon curry powder
1 tablespoon tamarind concentrate
2 individual serving packets of stevia
2 tablespoons olive oil

Soak rice noodles in boiling water until pliable (about 5 minutes) rinse with cold water, drain and set aside. Heat oil in a wok and fry yellow onions, garlic, shrimp, fish sauce, tamari sauce, sambal and curry powder for one minute. Add tamarind concentrate and stevia to chicken stock and pour into wok then add the rice noodles. Stir fry until dry and toss in bean sprouts, green onions, shredded cabbage and red peppers and cook for another minute.
Serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com