Ingredients with Measurements:
- 1 pack of fresh Mi Ongklok noodles (500g)
- 2 cups of sliced bamboo shoots
- 4 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of vegetable oil
- 2 cups of chicken broth
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Mi Ongklok noodles and cook for 2-3 minutes until they are tender. Drain the noodles in a colander and rinse them with cold water. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped onion and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced bamboo shoots to the wok and stir-fry for 2-3 minutes until they are slightly softened.
4. Pour the chicken broth into the wok and bring it to a boil. Add the soy sauce, oyster sauce, sugar, salt, and pepper to the broth and stir well.
5. Add the cooked Mi Ongklok noodles to the wok and stir-fry for 1-2 minutes until they are coated with the sauce and heated through.
6. Serve the Mi Ongklok with Bamboo Shoots hot, garnished with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 5g
- Carbohydrates: 50g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced chicken, pork, or beef to the Mi Ongklok for a meatier version.
- Add sliced mushrooms, bell peppers, or carrots for more vegetables.
- Use other types of noodles such as rice noodles or egg noodles.
Tips and tricks:
- Rinse the Mi Ongklok noodles with cold water after boiling to prevent them from sticking together.
- Adjust the seasoning to your taste by adding more or less soy sauce, oyster sauce, or sugar.
- Use fresh bamboo shoots for the best texture and flavor.
Storage instructions:
- Store any leftover Mi Ongklok with Bamboo Shoots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mi Ongklok with Bamboo Shoots in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mi Ongklok with Bamboo Shoots in individual bowls or on a large platter.
- Garnish with chopped green onions, cilantro, or sliced red chili peppers.
Garnishes:
- Chopped green onions, cilantro, or sliced red chili peppers.
Pairings:
- Serve the Mi Ongklok with Bamboo Shoots with a side of steamed rice or a fresh salad.
Suggested side dishes:
- Steamed rice or a fresh salad.
Troubleshooting advice:
- If the Mi Ongklok with Bamboo Shoots is too dry, add more chicken broth or water to the wok.
Food safety advice:
- Make sure to cook the Mi Ongklok noodles and bamboo shoots thoroughly before serving.
Food history:
- Mi Ongklok is a traditional Indonesian noodle dish that originated in Central Java.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve the Mi Ongklok with Bamboo Shoots as a main dish for lunch or dinner.
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Region: Thai