Ingredients with Measurements:
- 250g dried egg noodles
- 2 chicken breasts, sliced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp sweet soy sauce
- 1 tsp salt
- 1 tsp chili flakes
- 1 cup bean sprouts
- 1 cucumber, sliced
- 2 limes, cut into wedges
- 2 tbsp fried shallots
Special equipment needed: None
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a pan, heat the vegetable oil over medium heat. Add the garlic and shallot and sauté until fragrant.
3. Add the sliced chicken and cook until browned.
4. Add the tamarind paste, palm sugar, sweet soy sauce, salt, and chili flakes. Stir until the chicken is coated in the sauce.
5. Add the cooked egg noodles and bean sprouts to the pan. Stir until everything is well combined and heated through.
6. Serve the Mi Ayam Bumbu Rujak in bowls, topped with sliced cucumbers, lime wedges, and fried shallots.
20 minutes
Temperature: None
Serving size: 4
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or rice noodles.
- Chicken breasts can be substituted with chicken thighs or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Sweet soy sauce can be substituted with regular soy sauce and a little bit of honey.
Variations:
- Add some chopped peanuts for extra crunch.
- Use shrimp instead of chicken for a seafood version.
- Add some sliced red bell peppers for extra color.
Tips and tricks:
- Make sure to rinse the cooked egg noodles in cold water to prevent them from sticking together.
- Use a non-stick pan to prevent the chicken from sticking to the bottom.
- Adjust the amount of chili flakes according to your preference for spiciness.
Storage instructions:
- Mi Ayam Bumbu Rujak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mi Ayam Bumbu Rujak in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the Mi Ayam Bumbu Rujak in colorful bowls to make it more visually appealing.
Garnishes:
- Top the Mi Ayam Bumbu Rujak with some chopped cilantro or basil for extra flavor.
Pairings:
- Serve the Mi Ayam Bumbu Rujak with a cold glass of iced tea or a refreshing coconut water.
Suggested side dishes:
- Serve the Mi Ayam Bumbu Rujak with some steamed rice or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the chicken is not cooked through, continue cooking until it is no longer pink in the center.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Mi Ayam Bumbu Rujak is a popular Indonesian dish that originated in Java.
Flavor profiles:
- Mi Ayam Bumbu Rujak is sweet, sour, and savory with a hint of spiciness.
Serving suggestions:
- Serve the Mi Ayam Bumbu Rujak as a main dish for lunch or dinner.
Related Categories
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Region: Indonesian