PHOTO RECIPE Mie goreng
Time to ditch the normal noodles and try the indonesian food mie goreng classic. It will surely rock your world. Let the spicy noodles do the taking. Enjoy!
- 2 egg
- 2 tablespoon vegetable oil
- 3 tablespoon kecap manis (or dark sweet soy sauce)
- 3 tablespoon light soy sauce
- 2 tablespoon ketchup
- 1 teaspoon shrimp paste
- 1 teaspoon Chilli Powder
- 1 tbl sesame oil
- 3 cloves garlic chopped
- 200 g sliced pork (scotch fillet or fillet is great) ( oz)
- 200 g peeled and deveined prawns ( oz)
- 1⁄4 Cup sliced white cabbage
- 400 g fresh Chinese egg noodles ( oz)
- 1⁄2 Cup bean shoots
- 1⁄4 Cup sliced spring onions (scallions)
- sliced red chilli to serve
- lime wedges to serve
Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon of oil into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases.
Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.
In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.
Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked.
Add the prawns and stir-fry until cooked.
Then add the cabbage, noodles, bean shoots, spring onions (Scallions) and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls
Top with chilli and serve with a lime wedge.