Ingredients with Measurements:
- 8 oz. dried egg noodles
- 1 lb. mixed vegetables (carrots, broccoli, bell peppers, snow peas)
- 2 tbsp. vegetable oil
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sesame oil
- 4 cups chicken or vegetable broth
- 1 lb. cooked shrimp or chicken (optional)
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles and vegetables
- Wok or large skillet for stir-frying
- Colander for draining noodles and vegetables
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 3-4 minutes or until al dente. Drain and set aside.
2. In the same pot, blanch the mixed vegetables for 2-3 minutes or until tender but still crisp. Drain and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds or until fragrant.
4. Add the cooked egg noodles and mixed vegetables to the wok or skillet. Stir-fry for 2-3 minutes or until heated through.
5. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the noodles and vegetables and stir-fry for another minute.
6. Add the chicken or vegetable broth to the wok or skillet and bring to a boil. Reduce the heat and let simmer for 5-10 minutes or until the broth has thickened slightly.
7. If using cooked shrimp or chicken, add it to the wok or skillet and stir-fry for another minute or until heated through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Use any type of noodles you prefer, such as rice noodles or udon noodles.
- Substitute any vegetables you like, such as mushrooms, zucchini, or bok choy.
- Use any type of protein you prefer, such as tofu or beef.
Variations:
- Add a beaten egg to the wok or skillet and stir-fry until scrambled.
- Add sliced chili peppers for extra heat.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Cook the noodles and vegetables separately to prevent the noodles from becoming mushy.
- Use a high-quality oyster sauce for the best flavor.
- Don't overcook the vegetables to maintain their bright color and crunchiness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Mi Ongklok with Vegetables in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
Steamed rice, egg rolls, or a side salad.
Troubleshooting advice:
- If the broth is too thin, add a cornstarch slurry (1 tbsp. cornstarch mixed with 1 tbsp. water) to thicken it.
- If the noodles are too dry, add a splash of chicken broth or water to moisten them.
Food safety advice:
Make sure to cook the noodles and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Mi Ongklok is a traditional Indonesian dish that originated in the city of Solo. It is typically made with egg noodles and a variety of meats and vegetables.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian