Mie Goreng 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.

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!

MEE GORENG (SOUTHEAST ASIAN FRIED NOODLES)

Steps:

• Cook noodles according to package instructions.
• Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
• Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
• Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.

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.

MIE GORENG JAVA (JAVANESE FRIED NOODLES)

Steps:

• If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, macadamia nuts and pepper using mortar and pestle, or electric grinder, to smooth paste.
• Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
• Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
• Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
• When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly.
• Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng Java warm. Serve the Mie Goreng along with other condiments, such as fried shallot flakes, chopped celery, fried eggs, chicken satay, fried chicken, freshly cut cucumber slices, tomatoes or sambal belacan.

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.

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).