Indonesian Noodles Recipes

MIE GORENG - INDONESIAN FRIED NOODLES

Steps:

• Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
• Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

BAMI GORENG ( INDONESIAN STIR FRIED NOODLES )

Steps:

• Cook noodles according to package directions; drain and set aside.
• Heat a large wok or frying pan and spray with non-stick cooking spray.
• Swirl in the beaten egg to make a thin omelet.
• Remove from pan allow to cool; cut into thin strips and set aside.
• In a large wok style pan heat oil.
• Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
• Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
• Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
• Add sliced omelet and noodles; mix well and heat throughly before serving.
• Serve with lychees and kroepoek, enjoy!

INDONESIAN NOODLES

Steps:

• Prepare noodles according to package directions; drain and keep warm.
• Heat oil in a wok or extra-large skillet.
• Add in the onion and garlic; stir/saute over medium heat for about 5 minutes or until the onion is golden (do not let the garlic burn).
• Add in the next 5 ingredients; stir-fry over medium-high heat for about 5 more minutes or until the sprouts and snow peas are crisp tender.
• Add in the drained noodles and continue to stir-fry for 3-4 minutes; take wok off burner.
• Serve noodles on individual plates; sprinkle each serving with a scattering of peanuts.