Mi Goreng or Mee Goreng is a delicious noodle dish from Indonesia or Malaysia. I’m adding a Filipino spin into this beautiful noodle dish by using Philippine Pancit Canton and by just using a firm tofu. We missed Mi Goreng and pancit that day, hence this recipe was created.

Recipe

Prep:  10 mins
Cook: 30 – 45 mins

Ingredients

1 pack of Pancit Canton (Philippine Noodles), I used Super Q Special  Pancit Canton 445 grams
3-4 pcs chicken thighs, cut into pcs
1 Juice of lemon
1 tbsp Sriracha – you can always add more
4 tbsp Kecap Manis – This is  a thick Indonesian Soy Sauce
2 tbsp oyster sauce
1 tbsp light Soy sauce, salt reduced
1 tbsp oil
1 clove garlic
3 spring onions ,  1 for serving

400 grams firm tofu
1 cup fish balls

2 eggs

Optional :

200 grams bok choy 
100 grams bean sprouts

Directions

  • Fry the fish balls, until light golden set aside.
  • Dice firm tofu and fry , set aside.
  • Cook noodles according to packaging, or until aldente (we like it aldente, chewy – usually 1 – 2 mins) . Set aside.
  • Mix sriracha (you may add this at the end), lemon juice, kecap manis, soy sauce, oyster sauce in a bowl.
  • Cook chicken, when it it almost cooked add garlic, set aside.
  • Wipe pan or wok clean and then return to high heat.
  • Add beaten eggs and cook, add spring onions and optional veggies, chicken, fish ball (save some for serving), Tofu (save some for serving),wet sauce and then  noodles.  Toss for 2 mins or until heated  making sure the all  the ingredients are coated in the sauce.
  • Stir through bean sprouts, if available.
  • Top with the remaining fish balls and tofu
  • Serve and enjoy !

To be child friendly, add sriracha into individual serving bowl.

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If you cannot find fluffy tofu, use the firm tofu.

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Use hokkien noodles, if pancit canton is not available.