Ingredients with Measurements:
- 500g fresh egg noodles
- 500g mixed vegetables (carrots, cabbage, bean sprouts, and green beans)
- 200g chicken breast, thinly sliced
- 4 cloves garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 liter chicken broth
Special equipment needed:
- Large pot
- Wok or frying pan
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the egg noodles and cook for 2-3 minutes until they are soft. Drain and set aside.
3. In a wok or frying pan, heat the vegetable oil over medium-high heat.
4. Add the garlic, shallots, and red chilies and stir-fry for 1-2 minutes until fragrant.
5. Add the chicken and stir-fry for 2-3 minutes until cooked through.
6. Add the mixed vegetables and stir-fry for 2-3 minutes until they are slightly softened.
7. Add the sweet soy sauce, oyster sauce, salt, and sugar and stir-fry for another minute.
8. Add the cooked egg noodles to the wok and stir-fry for 1-2 minutes until they are coated in the sauce.
9. Pour the chicken broth over the noodles and vegetables and bring to a boil.
10. Reduce the heat and simmer for 5-10 minutes until the vegetables are cooked to your liking.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying, and simmer for cooking the soup.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 480
Fat: 12g
Carbohydrates: 68g
Protein: 25g
Sodium: 1,500mg
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Any type of vegetables can be used, such as broccoli, snow peas, or bok choy.
- Regular soy sauce can be used instead of sweet soy sauce.
Variations:
- Add shrimp or tofu for a seafood or vegetarian version.
- Use different types of noodles, such as rice noodles or udon noodles.
- Add more or less chili depending on your spice preference.
Tips and tricks:
- To prevent the egg noodles from sticking together, rinse them with cold water after boiling.
- Cut the vegetables into small pieces for faster cooking.
- Adjust the seasoning to your taste by adding more or less salt, sugar, or soy sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Ongklok Sayur in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mi Ongklok Sayur in individual bowls and garnish with sliced green onions and fried shallots.
Garnishes:
Sliced green onions and fried shallots.
Pairings:
This dish pairs well with a cold glass of iced tea or a light beer.
Suggested side dishes:
Serve with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the chicken and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Mi Ongklok Sayur is a traditional Indonesian dish that originated in the city of Semarang in Central Java.
Flavor profiles:
This dish has a savory and slightly sweet flavor with a hint of spice from the chili.
Serving suggestions:
Serve the Mi Ongklok Sayur hot and enjoy as a comforting and filling meal.
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Region: Indonesian