Ingredients with Measurements:
- 8 oz. dried egg noodles
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 1 tbsp. sweet soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. kecap manis (Indonesian sweet soy sauce)
- 1 tsp. sambal oelek (Indonesian chili paste)
- 2 tbsp. chicken broth
- Salt and pepper to taste
- 2 eggs, beaten
- 2 green onions, sliced
- Fried shallots for garnish
Special Equipment Needed:
- Wok or large skillet
- Colander
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 for 1-2 minutes until fragrant.
4. Add the red and green bell peppers, carrot, and cabbage. Stir-fry for 2-3 minutes until vegetables are tender.
5. Add the sweet soy sauce, oyster sauce, kecap manis, sambal oelek, chicken broth, salt, and pepper. Stir-fry for another 2-3 minutes until everything is well combined.
6. Push the vegetables to the side of the wok and add the beaten eggs. Scramble the eggs until cooked through.
7. Add the cooked noodles to the wok and toss everything together until well combined.
8. Garnish with sliced green onions and fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 50g
Protein: 12g
Sodium: 600mg
Sugar: 12g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or ramen noodles.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Oyster sauce can be substituted with hoisin sauce.
- Sambal oelek can be substituted with sriracha sauce.
Variations:
- Add shrimp, chicken, or beef for a protein boost.
- Use different vegetables such as bean sprouts, snow peas, or bok choy.
- Add peanuts or cashews for extra crunch.
Tips and Tricks:
- Make sure to cook the noodles al dente so they don't become mushy when stir-fried.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcrowd the wok or skillet to ensure even cooking.
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 individual bowls and garnish with sliced green onions and fried shallots.
Garnishes:
Fried shallots and sliced green onions.
Pairings:
Indonesian Mie Goreng pairs well with a cold beer or iced tea.
Suggested Side Dishes:
Serve with a side of steamed rice or a fresh salad.
Troubleshooting Advice:
- If the noodles are too dry, add a splash of chicken broth or water to loosen them up.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until tender.
Food Safety Advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food History:
Mie Goreng is a popular Indonesian dish that originated from Chinese stir-fried noodles.
Flavor Profiles:
Savory, sweet, and spicy.
Serving Suggestions:
Serve hot and enjoy as a main dish.
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Region: Indonesian