June 17, 2021
This text and photo is posted with permission from Coconut & Sambal, recipes from my Indonesian Kitchen, by Lara Lee.
From the author:
Mie goreng translates as "fried noodles" and there are as many variations as there are islands in Indonesia. Common to each version are the chewy egg noodles that form the base of the dish, coated in a delicious sweet and salty sauce, stirred together with vegetables, meat, tofu or seafood.
Enjoyed by both young and old alike, this comforting Indonesian meal will satisfy even the fussiest of little eaters and is a great meal to cook for the whole family. It's a dish that can be made from whatever is lurking in your fridge or pantry, so feel free to swap out the prawns and chicken for tofu and include any greens that need using up. Serve with kerupuk or prawn crackers for extra crunch.
1 pound fresh egg noodles or 7 ounces dried egg noodles
4 skinless, boneless chicken thighs (about 12 ounces total weight), cut into bite-size pieces
3 garlic cloves, peeled and thinly sliced
2 eggs, beaten
8 ounces raw king prawns, peeled and deveined
7 ounces snow peas
3 tablespoons light soy sauce
2 tablespoons kecap manis (see below)
2 tablespoons fish sauce
2 tablespoons tomato ketchup
1/2 teaspoon ground white pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Coconut oil or sunflower oil, for frying
2 spring onions, thinly sliced on the diagonal
Kerupuk or prawn crackers
If using fresh egg noodles, poke a few holes in the packet and massage to separate them. If using dried egg noodles, cook according to the packet instructions. Drain and set aside.
Heat 3 tablespoons of oil in a deep, heavy-based saucepan over a high heat. When the oil is shimmering, add the chicken pieces. Fry the chicken until it begins to brown and you can no longer see any raw pinkness, then add the sliced garlic and fry for 1 minute, stirring continuously. Push the chicken to one side of the pan and add another 2 teaspoons of oil. Pour the beaten eggs into the oil and allow the eggs to set for 1 minute before stirring briefly to scramble them, then stir everything together. Add the prawns and snow peas and cook for another 2 minutes, adding a little more oil if the pan looks dry. Stir continuously so it does not burn.
Add the noodles to the pan and stir well to combine with the rest of the ingredients. Finally, add the soy, kecap manis, fish sauce, tomato ketchup and the spices to the pan and stir well to warm everything through.
Divide the noodles between four serving plates and serve immediately with a sprinkle of spring onions and a side of crackers.
I adore shop-bought kecap manis, but it can be difficult to find in some general supermarkets. This recipe makes a perfect substitute and, stored in an airtight container, keeps for several weeks in the fridge.
Makes about 4 ounces
2 fluid ounces light soy sauce or gluten-free tamari
3 ounces palm sugar or brown sugar
Combine the soy sauce and sugar in a small saucepan, place over a medium heat and bring to a simmer. Reduce the heat to low and thicken to the consistency of maple syrup. This should take no longer than 5 minutes. Leave to cool.
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