Ingredients with Measurements:
- 1 package of dried noodles (200g)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 carrot, julienned
- 1 cup of shredded cabbage
- 1 cup of bean sprouts
- 1/4 cup of siwalan sugar
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the dried noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and chopped onion. Cook until fragrant and the onion is translucent.
4. Add the julienned carrot, shredded cabbage, and bean sprouts. Cook for 2-3 minutes until the vegetables are slightly softened.
5. Add the cooked noodles to the wok and stir to combine with the vegetables.
6. In a small bowl, mix together the siwalan sugar, soy sauce, oyster sauce, salt, and black pepper. Pour the mixture over the noodles and vegetables. Stir to combine.
7. Push the noodles and vegetables to one side of the wok. Crack the eggs into the empty side of the wok and scramble until cooked through.
8. Stir the scrambled eggs into the noodles and vegetables.
9. Add the sliced green onions and stir to combine.
10. Serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 10g
- Total carbohydrates: 55g
- Protein: 10g
Substitutions for ingredients:
- Siwalan sugar can be substituted with brown sugar or palm sugar.
- Any type of dried noodles can be used in place of the ones specified in the recipe.
- Any type of vegetable can be used in place of the ones specified in the recipe.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Add sliced red bell pepper or mushrooms for added flavor and texture.
Tips and tricks:
- Make sure to cook the vegetables until they are slightly softened but still have some crunch.
- Use a high smoke point oil like vegetable or canola oil for stir-frying.
- Don't overcook the eggs, they should be scrambled but still moist.
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 Siwalan Mie Goreng in individual bowls with lime wedges on the side.
Garnishes:
- Top with chopped cilantro or sliced red chili peppers for added flavor and color.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
- Siwalan sugar is a type of palm sugar that is commonly used in Indonesian cuisine.
Flavor profiles:
- The Siwalan Mie Goreng has a sweet and savory flavor with a hint of tanginess from the lime wedges.
Serving suggestions:
- Serve the Siwalan Mie Goreng as a main dish for lunch or dinner.
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Region: Indonesian