Ingredients with Measurements:
- 500g of dried egg noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 cup of mixed vegetables (carrots, peas, corn)
- 1 cup of bean sprouts
- Salt and pepper to taste
- Chopped coriander leaves for garnish
Special Equipment Needed:
- Wok or large frying pan
- 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 frying pan over medium-high heat.
3. Add the minced garlic and chopped onion, and sauté until fragrant.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir until fragrant.
5. Add the cooked egg noodles to the wok or frying pan, and stir to combine with the spices.
6. Add the soy sauce, oyster sauce, and sugar. Stir to combine.
7. Add the mixed vegetables and bean sprouts, and stir-fry for 2-3 minutes until the vegetables are cooked but still crunchy.
8. Season with salt and pepper to taste.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 55g
Dietary fiber: 5g
Total sugars: 5g
Protein: 10g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or rice noodles.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Bean sprouts can be omitted or substituted with shredded cabbage.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Use different types of curry powder for different flavor profiles.
- Add chopped red chili or chili flakes for a spicy kick.
Tips and Tricks:
- Make sure to cook the egg noodles al dente to prevent them from becoming mushy when stir-fried.
- Use a high smoke point oil such as vegetable oil or canola oil for stir-frying.
- Add a splash of water or chicken broth if the noodles become too dry during stir-frying.
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 stove over medium heat until heated through.
Presentation Ideas:
Serve in a large bowl or on individual plates. Garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested Side Dishes:
Steamed rice, naan bread, or cucumber salad.
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or chicken broth.
- If the noodles are too wet, stir-fry for a few more minutes to evaporate the excess moisture.
Food Safety Advice:
- Make sure to cook the egg noodles and vegetables thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Mi Kari Goreng is a popular Indonesian dish that is influenced by Indian and Chinese cuisine.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve hot as a main dish.
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Region: Indonesian