← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 g fresh egg noodles (or 250 g dried)
• 4 Shallot, peeled
• 4 cloves Garlic
• 3 Candlenuts (buah keras) (optional)
• 3 tbsp Vegetable oil
• 250 g boneless chicken thigh, thinly sliced
• 150 g Prawns (shrimp), peeled (optional)
• 2 Eggs
• 150 g Cabbage, shredded
• 2 bok choy or choy sum (sawi), cut into 5 cm lengths
• 1 Tomato, cut into wedges
• 3 tbsp Kecap manis (sweet soy)
• 1 tbsp Soy sauce
• ½ tsp White pepper
• 1 tbsp sambal oelek (optional)
• 3 tbsp Water
• Salt
• 2 Spring onion, sliced
• 3 tbsp Crispy fried shallots
• 1 Cucumber, sliced
• 1 handful Prawn crackers (krupuk) (optional)

Method

1. Cook the noodles as the packet says until just tender, drain, rinse under cold water and toss with a few drops of oil so they do not stick. Pound or blend the shallots, garlic and candlenuts (if using) into a paste.
2. Heat the oil in a wok over high heat and fry the paste for 1–2 min until fragrant and lightly golden.
3. Add the chicken and stir-fry for 3 min until cooked through, then the prawns (if using) for 1 minute until pink. Push everything aside, crack in the eggs and scramble until just set.
4. Add the cabbage, bok choy and tomato and toss for 1–2 min until the greens wilt.
5. Tip in the noodles with the kecap manis, soy sauce, white pepper, sambal (if using) and water. Toss for 2–3 min until every strand is coated, hot and caramel-brown. Taste for salt.
6. Serve topped with spring onion and fried shallots, with cucumber slices and krupuk on the side.

Tips

• Javanese mie goreng leans sweet and savoury from kecap manis; for heat, serve extra sambal or sliced bird's eye chillies at the table.
• Egg noodles, kecap manis and soy sauce all contain wheat. Most crispy fried shallots are dusted with flour too.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats What To Cook Today