Ingredients with Measurements:
- 8 oz. dried egg noodles
- 2 tbsp. vegetable oil
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 chicken breast, sliced thinly
- 1 carrot, julienned
- 1/2 cup cabbage, shredded
- 1/4 cup green onions, chopped
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic and onion and sauté until fragrant.
4. Add the sliced chicken and cook until browned and cooked through.
5. Add the julienned carrot and shredded cabbage and stir-fry for 2-3 minutes.
6. Add the cooked egg noodles to the wok and stir-fry for 1-2 minutes.
7. Add the soy sauce, oyster sauce, sugar, salt, and pepper to the wok and stir-fry for another 1-2 minutes.
8. Garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 8g
Carbohydrates: 45g
Protein: 18g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or ramen noodles.
- Chicken breast can be substituted with chicken thighs or shrimp.
- Carrot and cabbage can be substituted with other vegetables such as bell peppers, bean sprouts, or broccoli.
Variations:
- Add sliced red chili peppers for a spicy kick.
- Use beef or pork instead of chicken.
- Add a beaten egg to the wok and scramble it before adding the noodles for a more filling dish.
Tips and tricks:
- Make sure to cook the chicken thoroughly before adding the vegetables and noodles.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcook the vegetables to maintain their crunchiness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with a side of steamed rice and a cold drink such as iced tea or beer.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the noodles are too wet, cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Indonesian fried noodles, also known as mie goreng, is a popular street food in Indonesia. It is believed to have originated from Chinese stir-fried noodles but has been adapted to Indonesian taste with the addition of local spices and ingredients.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish.
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Region: Indonesian