Makansutra Cooking - Indian Mee Goreng |
Noodles never featured in traditional Indian cuisine but when her migrants came to SE Asia moons ago, they adapted in style, the Chinese chow mien or fried noodles- they took Indonesian style sambal and fried it into yellow noodles, something foreign to the Chinese palates then. They tossed it in a wok, complete with wok hei (breath of a wok) and topped it with minced meat, peas, tomatoes and greens. These days, there are versions that come with crispy anchovies too. |
