Mi Goreng Food

MIE GORENG - INDONESIAN FRIED NOODLES

Mie Goreng - Indonesian Fried Noodles image

This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.

Provided by Fellicia R

Categories World Cuisine Recipes Asian Indonesian

Time 35m

Yield 6

Number Of Ingredients 17

Ingredients

3 (3 ounce) packages ramen noodles (without flavor packets)
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 teaspoon olive oil
1 teaspoon garlic salt
1 pinch ground black pepper, or to taste
1 tablespoon vegetable oil
½ cup chopped shallots
5 cloves garlic, chopped
1 cup shredded cabbage
1 cup shredded carrots
1 cup broccoli florets
1 cup sliced fresh mushrooms
¼ cup soy sauce
¼ cup sweet soy sauce (Indonesian kecap manis)
¼ cup oyster sauce
salt and pepper to taste

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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 34 g, Cholesterol 43.1 mg, Fat 14.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 1824.3 mg, Sugar 2.5 g

MI GORENG

Mi Goreng image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 pound linguine
Salt
2 tablespoons vegetable oil
1 cup minced onions
2 teaspoons minced gingerroot, or 1 teaspoon ground ginger
2 cloves garlic, minced
3 cups broccoli florets
2 carrots, diced
2 celery stalks, diced
1 teaspoon Chinese five-spice powder
1 teaspoon chili paste, or to taste
2 tablespoons soy sauce, or to taste
1 to 2 tablespoons Oriental sesame oil
1 tablespoon mango chutney

Steps:

In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.
Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes. Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more. Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney. Add the drained pasta and stir to combine.

VEGETARIAN MI GORENG (INDONESIAN FRIED NOODLES)

Vegetarian Mi Goreng (Indonesian Fried Noodles) image

This was a favorite in the hostel that I lived in and we were lucky enough to have the real stuff in Indonesia. You can just buy the 20cent ramen packets and not use the flavorings. That works just fine, and I recommend the eggs more than the tofu... but whatever floats your boat.

Provided by kleigh83

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb uncooked soba noodles (ramen work great and are inexpensive) or 1 lb any other kind Asian noodles (ramen work great and are inexpensive)
2 -4 tablespoons peanut oil
1 onion, finely chopped
3 minced garlic cloves
1/2 inch gingerroot, peeled and grated
2 leeks (green & white parts) or 6 scallions, chopped (green & white parts)
1 1/2 cups snow peas
1 1/2 cups mung bean sprouts
3 tablespoons ketjap manis (or 3 tbs soy sauce mixed with 1 1/2 tbs brown sugar)
1 -2 tablespoon sambal oelek chili paste or 1 -2 tablespoon cayenne pepper, to taste
2 eggs, scrambled (recommended) (optional)
1 lb firm tofu, drained and cubed (optional)

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.

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