Ingredients with Measurements:
- 1 pack of dried egg noodles (250g)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 carrot, julienned
- 1/2 cup of green beans, chopped
- 1/2 cup of cabbage, shredded
- 1/2 cup of chicken breast, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
- 2 cups of water
Special equipment needed:
- Large pot
- Wok or frying pan
- Colander
Step-by-step instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. In a wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped onion, and sauté until fragrant.
3. Add the julienned carrot, chopped green beans, and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the sliced chicken breast and stir-fry until cooked through.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
6. Pour the sauce mixture into the wok and stir-fry for another 2-3 minutes until the vegetables and chicken are coated in the sauce.
7. Add the cooked egg noodles to the wok and stir-fry for another 2-3 minutes until the noodles are heated through and evenly coated in the sauce.
8. Add 2 cups of water to the wok and bring to a boil. Reduce the heat and let the noodles simmer for 5-7 minutes until the water has evaporated and the noodles are slightly sticky.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing and stir-frying
- Boiling for simmering the noodles
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 350 per serving
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Pork or beef can be substituted for chicken
- Any type of vegetable can be used, such as bell peppers, mushrooms, or snow peas
- Rice noodles can be used instead of egg noodles
Variations:
- Add shrimp or tofu for a seafood or vegetarian version
- Use different sauces, such as hoisin sauce or chili sauce, for a different flavor profile
- Add peanuts or sesame seeds for extra crunch
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become too mushy when simmering in the water.
- Use a non-stick wok or frying pan to prevent sticking and burning.
- Adjust the seasoning to taste, adding more or less soy sauce, oyster sauce, or sugar as desired.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the Mi Ongklok Mie Goreng in individual bowls, garnished with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber and tomato salad with a vinegar dressing
Troubleshooting advice:
- If the noodles become too sticky, add a splash of water to loosen them up.
- If the vegetables are too crunchy, add a bit more water and let them simmer for a few more minutes.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent any foodborne illnesses.
Food history:
- Mi Ongklok Mie Goreng is a traditional Indonesian dish that originated in the city of Surabaya.
Flavor profiles:
- Savory, slightly sweet, and umami-rich.
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Indonesian