Ingredients with Measurements:
- 200 grams of dried egg noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 green chili, sliced
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of tomato ketchup
- 1 tablespoon of lime juice
- 1/4 cup of water
- 1 egg
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Wok or large frying pan
- Spatula
Step-by-step instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the minced garlic and sliced chilies to the wok and stir-fry for 30 seconds.
4. Add the cooked egg noodles to the wok and stir-fry for 1-2 minutes.
5. Add the salt, sugar, black pepper, soy sauce, oyster sauce, tomato ketchup, lime juice, and water to the wok. Stir-fry for another 1-2 minutes.
6. Push the noodles to one side of the wok and crack the egg into the empty space. Scramble the egg until it is cooked.
7. Mix the scrambled egg into the noodles.
8. Add the chopped scallions and cilantro to the wok and stir-fry for another 30 seconds.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 38g
Protein per serving: 8g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or spaghetti.
- Vegetable oil can be substituted with any neutral oil.
- Red and green chilies can be substituted with any chili pepper.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Tomato ketchup can be substituted with tomato paste or barbecue sauce.
- Lime juice can be substituted with lemon juice or rice vinegar.
- Scallions and cilantro can be substituted with any fresh herbs.
Variations:
- Add sliced chicken, beef, or shrimp to the noodles for a protein boost.
- Add sliced vegetables such as bell peppers, carrots, or cabbage for extra nutrition.
- Use different types of noodles such as rice noodles or udon noodles.
- Make it vegetarian by omitting the egg and using vegetable broth instead of water.
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 oil to prevent the wok from smoking.
- Add more or less chili peppers depending on your spice tolerance.
- Adjust the seasoning to your taste by adding more salt, sugar, or lime juice.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in a bowl or on a plate. Garnish with additional chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the noodles with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or cucumber salad.
Troubleshooting advice:
- If the noodles are too dry, add more water or broth.
- If the noodles are too wet, cook them for a few more minutes to evaporate the excess liquid.
- If the noodles are too salty, add more lime juice or sugar to balance the flavors.
Food safety advice:
Make sure to cook the egg noodles and egg thoroughly to prevent foodborne illness.
Food history:
Kemplang is a traditional Indonesian snack made from fish and tapioca flour. This recipe is a fusion of kemplang and spicy fried noodles.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the noodles as a main dish for lunch or dinner.
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Region: Indonesian