Mee goreng basah, or literally, wet fried noodles are not simply a soupy version of mee goreng. In Malaysia, I found that they harder to come by (perhaps I have been looking in the wrong places), and are available in Malay restaurants more than anywhere else.
This dish uses the thinner variety of yellow noodles and are served in a generous amount of gravy (a concoction of various soy sauces) and vegetables. Have fun cooking and slurping this up (avoid wearing white when consuming this- you’ll thank me later)!
200 g thin yellow noodles, fresh or dried. If using dried noodles, soften them up as per instructions on the packet and save some of the starchy hot water that you used- this can be used for the gravy later.
½ onion, cut into wedges
2-3 garlic cloves, minced
2 Thai green chillies, or similarly hot variety. Skip this if you don’t want it spicy
2 slices of ginger
1 large tomato, cut into six wedges
1 large carrot, julienned
4-5 mushrooms, quartered
8-10 large prawns, shelled and de-veined (I’ve left the tail on)
A dash of salt and white pepper
1 teaspoon corn flour mixed with 25 ml water to form corn starch
Some fresh coriander leaves for garnish
2 teaspoon soy sauce
3 tablespoon dark soy sauce (very viscous, caramelised flavour- not salty)
2 tablespoon sweet soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
About 100 ml water or starch water from softening the noodles if you are using the dried variety
Heat some oil in a wok. Then sauté the onion, ginger and chillies over low heat to release their flavours. Turn the heat to medium high, add the garlic, mushroom and carrot to the wok and cook for a minute. Pour all the gravy ingredients into the wok along with the prawns and tomato and let it simmer. Add the cornstarch to thicken the gravy before stirring in the noodles and seasonings. Heat the noodles through and serve them up (should be enough for two people) and garnish with coriander leaves.