Mie goreng

Mie goreng

Fried noodles

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g fresh or dried fine egg noodles
80ml peanut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and sliced
1/2 teaspoon dried shrimp paste
1 large pork chop, trimmed of fat and diced
250g raw small prawns, peeled and deveined
2 celery sticks, thinly sliced
1 small wedge cabbage, finely shredded
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-2 tablespoons light soy sauce
Bawang goreng, to garnish (optional)
4 spring onions, thinly sliced, to garnish
1 lebanese cucumber, thinly sliced, to garnish

Method

  1. Soak the noodles in hot water and drain. Cook the noodles in a saucepan of boiling water until tender, then refresh immediately under cold running water and drain well.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the onion, garlic and chilli and stir-fry until the onion is soft and starts to turn golden. Add the shrimp paste, pork and prawns and stir-fry until cooked through. Add the celery, cabbage, salt and pepper and stir-fry for a further 1–2 minutes, or until just tender — the vegetables should still be crisp.
  3. Add the noodles and keep tossing the mixture so that every part of it gets heated through. Add the soy sauce, to taste. Pile into a serving dish and sprinkle over the onion flakes, if using, spring onion and cucumber. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again