Indonesian Fried Noodles Food

MIE GORENG - INDONESIAN FRIED NOODLES

Steps:

• Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
• Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

INDONESIAN FRIED NOODLES

Steps:

• Cut shallots crosswise into very thin slices (less than 1/8 inch thick) with slicer.
• Heat oil in wok over moderate heat until hot but not smoking. Add shallots and reduce heat to moderately low, then fry, stirring frequently, until golden brown, 8 to 12 minutes. Carefully pour shallot mixture through a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain, reserving shallot oil. (Shallots will crisp as they cool.) Wipe wok clean with paper towels.
• Cook noodles in a 6- to 8-quart pot of boiling unsalted water , stirring to separate, until just tender, 15 seconds to 1 minute. Drain in a colander and rinse under cold water to stop cooking. Shake colander briskly to drain excess water, then drizzle noodles with 2 teaspoons reserved shallot oil and toss to coat.
• Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoon salt in a small bowl for sauce.
• Cut tofu into 1-inch cubes and pat dry.
• Beat together eggs and a pinch of salt. Heat 1 tablespoon reserved shallot oil in wok over moderately high heat until hot but not smoking, then add eggs, swirling in wok, and cook until barely set in center, about 2 minutes. Gently slide egg crêpe out onto a cutting board, then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do not unroll). Keep warm, loosely covered with foil.
• Heat 3 tablespoons reserved shallot oil in wok over high heat until hot but not smoking, then stir-fry onions with remaining 1/4 teaspoon salt until deep golden, 8 to 10 minutes. Add garlic and chile and stir-fry 1 minute, then add tofu and stir-fry 3 minutes. Add snow peas and long beans and stir-fry until vegetables are crisp-tender, about 5 minutes. Add sauce and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir if necessary) until noodles are hot. Transfer to a large platter and arrange egg over noodles. Sprinkle with scallions and half of shallots. Serve remaining shallots on the side.

VEGETARIAN MI GORENG (INDONESIAN FRIED NOODLES)

Steps:

• Prepare the noodles according to the package directions; drain and set aside.
• In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
• Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
• Then stir in the noodles, kecap manis, and sambal or cayenne.
• Add the eggs or tofu.
• Mix throughly until heated through (about 5 minutes).
• Serve hot.

BAMI GORENG (INDONESIAN VERSION OF LO MEIN)

Steps:

• Stir fry chicken in wok in oil on medium-high heat.
• Add leeks beansprouts and cabbage. Stir fry until cabbage wilts. Add next 7 ingredients.
• Simmer until it comes together and enjoy the smell. In the meantime, fire up a pot of boiling water and prepare spaghetti.
• Throw noodles into chicken mixture. Mix and add more ketjap and/or sambal to taste. Top with fried onion (optional).
• NOTE: A tablespoon of pepper seems like a lot, but it gives the dish a nice zing!

BAMI GORENG ( INDONESIAN STIR FRIED NOODLES )

Steps:

• Cook noodles according to package directions; drain and set aside.
• Heat a large wok or frying pan and spray with non-stick cooking spray.
• Swirl in the beaten egg to make a thin omelet.
• Remove from pan allow to cool; cut into thin strips and set aside.
• In a large wok style pan heat oil.
• Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
• Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
• Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
• Add sliced omelet and noodles; mix well and heat throughly before serving.
• Serve with lychees and kroepoek, enjoy!

INDONESIAN MIE GORENG (FRIED NOODLES)

Steps:

• Boil the noodles as per instructions but do not over cook them,
• Rinse noodles in cold water, drain well.
• Heat oil in a large wok or frypan. add onion and fry until almost golden.
• Add chili & garlic, fry 2 minutes more.
• Add pork, stir and cook until the pork is cooked through.
• Add prawns cook for 2 minutes or until they are tranlucent and pink.
• Add celery, cabbage, cook for 2 minutes The vegetables must still be crisp.
• Season with salt & pepper.
• Add soy sauce.
• Add noodles back to the pan, stir fry, turning the noodles into the mixture and cook until all is heated through.
• Turn into a heated serving dish Garnish & serve hot.

STIR FRIED NOODLES (MIE GORENG)

Steps:

• In a mixing bowl, combine all ingredients for sauce, and set aside.
• Heat a wok over high heat; add 1 tablespoon oil, and shrimp. Season with small pinch of salt and pepper and cook 1 to 2 minutes each side. Remove shrimp from wok and set aside.
• In same wok, add remaining oil, chopped garlic and shallot. Stir fry for 30 seconds until fragrant. Be careful not to burn or brown them too much.
• Add carrot and green leaf vegetable, stir fry until vegetables are softened, about 1 minute. Stir in prepared egg noodles and pour sauce we made earlier. Toss and stir until everything is combined, about 2 to 3 minutes. There shouldn't be any liquid on bottom of wok.
• Now stir in bean sprouts and cooked shrimp until combined. Sprinkle fried shallot and mix inches Remove from heat.
• Transfer to a serving plate and sprinkle some more fried shallots. If you like, place fried eggs right on top of Mie Goreng. Or you can scramble the egg into the dish after cooked noodles (before adding bean sprouts and shrimp).