Ingredients with Measurements:
- 500g of yellow noodles
- 2 cloves of garlic, minced
- 1 onion, sliced
- 2 tablespoons of vegetable oil
- 1 tablespoon of chili paste
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 cup of bean sprouts
- 1 cup of shredded cabbage
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1 cup of sliced chicken
- 2 eggs
- 2 tablespoons of chopped scallions
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Boil the yellow noodles in a pot of boiling water for 2-3 minutes until they are cooked. Drain and set aside.
2. Heat the wok or large frying pan over medium-high heat and add the vegetable oil.
3. Add the minced garlic and sliced onion to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the chili paste, sweet soy sauce, oyster sauce, salt, and sugar to the wok and stir-fry for 1-2 minutes.
5. Add the sliced chicken to the wok and stir-fry for 2-3 minutes until cooked.
6. Add the sliced carrots, sliced bell peppers, shredded cabbage, and bean sprouts to the wok and stir-fry for 2-3 minutes until the vegetables are cooked.
7. Add the cooked yellow noodles to the wok and stir-fry for 2-3 minutes until the noodles are coated with the sauce and vegetables.
8. Push the noodles to one side of the wok and crack the eggs onto the other side. Scramble the eggs until cooked and then mix them into the noodles.
9. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Carbohydrates per serving: 60g
Protein per serving: 20g
Substitutions for ingredients:
- Yellow noodles can be substituted with any type of noodles.
- Chicken can be substituted with beef, pork, or shrimp.
- Bean sprouts, cabbage, carrots, and bell peppers can be substituted with any type of vegetables.
Variations:
- Add more chili paste for a spicier dish.
- Add more sweet soy sauce for a sweeter dish.
- Add more oyster sauce for a saltier dish.
Tips and tricks:
- Make sure to stir-fry the vegetables until they are cooked but still crispy.
- Use a high heat to get a good sear on the chicken.
- Add a splash of water to the wok if the noodles are too dry.
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 stove until heated through.
Presentation ideas:
Serve the Tumpang Mee Goreng in a large bowl or on a platter.
Garnishes:
Garnish with chopped scallions.
Pairings:
Pair with a cold glass of iced tea.
Suggested side dishes:
Serve with a side of steamed rice.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water to the wok.
- If the vegetables are too soggy, make sure to stir-fry them until they are cooked but still crispy.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tumpang Mee Goreng is a popular Indonesian noodle dish that is often served as street food.
Flavor profiles:
Tumpang Mee Goreng is a savory and slightly sweet dish with a hint of spice.
Serving suggestions:
Serve hot as a main dish.
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Region: Malaysian