Recipe

Mee Ketang with Spicy Peanut Sauce

Crunchy Noodle Delight: Mee Ketang with a Spicy Twist

4.4 out of 5

Indulge in the flavors of Malaysian cuisine with this authentic Mee Ketang recipe. This dish features crispy fried noodles tossed in a spicy peanut sauce, creating a harmonious blend of textures and flavors.

Stir-fry› Mee ketang

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Dairy-free, Gluten-free (if using gluten-free soy sauce and noodles), Nut-free (if omitting peanuts)

Allergens

Peanuts, Soy

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

200g (7oz) egg noodles 200g (7oz) egg noodles
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 onion, thinly sliced 1 onion, thinly sliced
2 cloves of garlic, minced 2 cloves of garlic, minced
1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
1 cup bean sprouts 1 cup bean sprouts
2 tablespoons soy sauce 2 tablespoons soy sauce
2 tablespoons chili sauce 2 tablespoons chili sauce
1 tablespoon lime juice 1 tablespoon lime juice
1 tablespoon brown sugar 1 tablespoon brown sugar
1/4 cup unsalted peanuts, crushed 1/4 cup unsalted peanuts, crushed
Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 12g (Saturated Fat: 2g)
Carbohydrates: 45g (Sugar: 8g)
Protein: 9g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Cook the egg noodles according to package instructions. Drain and set aside.
2.
Heat the vegetable oil in a large pan or wok over medium heat.
3.
Add the sliced onion and minced garlic to the pan and sauté until fragrant and lightly golden.
4.
Add the sliced bell peppers and bean sprouts to the pan and stir-fry for 2-3 minutes until they start to soften.
5.
In a small bowl, whisk together the soy sauce, chili sauce, lime juice, and brown sugar until well combined.
6.
Push the vegetables to one side of the pan and add the cooked noodles to the other side.
7.
Pour the sauce over the noodles and toss everything together until the noodles are evenly coated.
8.
Continue to stir-fry for another 2-3 minutes until the noodles are crispy and golden.
9.
Remove from heat and sprinkle the crushed peanuts over the noodles.
10.
Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

Egg noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they will become too soft for this dish.
Bean sprouts — Rinse the bean sprouts thoroughly and trim off any brown ends before using them in the recipe to ensure freshness and crispness.

Tips & Tricks

For a spicier kick, add a few dashes of hot sauce or chili flakes to the peanut sauce.
Customize the dish by adding your favorite protein, such as grilled chicken or shrimp.
To make it more filling, serve the Mee Ketang with a side of steamed jasmine rice.
If you prefer a milder flavor, reduce the amount of chili sauce or omit it altogether.
To save time, prepare the peanut sauce in advance and store it in the refrigerator until ready to use.

Serving advice

Serve the Mee Ketang hot as a main course or as a side dish alongside other Malaysian favorites, such as satay or roti canai. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the crispy noodles on a serving platter and drizzle the peanut sauce over the top. Sprinkle crushed peanuts and fresh cilantro on top for an appealing presentation. Serve with lime wedges on the side for an extra burst of tanginess.