Noodles, rice and soup meal

Noodles, rice and soup meal

Nasi mi

By
From
South East Asian Food

This combination of fried noodles, fried beancurd and a beansprout soup with white rice, sambal and acar makes a filling and attractive lunch.

Ingredients

Quantity Ingredient
200g dry chinese egg noodles
or 600g fresh yellow egg noodles
oil, for deep-frying
4 cakes firm beancurd, cut into four
4 tablespoons vegetable oil
1kg peeled raw prawns
4 tablespoons javanese soya sauce
3 litres chicken stock or chicken stock cubes mixed with water
5 stalks asian celery, stems cut into 2 cm pieces, leaves chopped
salt, to taste
500g beansprouts, trimmed and washed
7 shallots, sliced
4 garlic cloves, smashed and chopped
1/2 teaspoon freshly ground white pepper
fried onion flakes, for garnish
2 tablespoons coarsely chopped green spring onion

Paste spices for soup

Quantity Ingredient
4 medium-sized garlic cloves
1/2 teaspoon freshly ground white pepper
1/4 nutmeg, ground to a powder

Method

  1. Pour some hot water over the dry egg noodles and allow to soak for 4 or 5 minutes, teasing them out as they soften. Drain, rinse and set aside.
  2. Heat oil for deep-frying in a wok and deep-fry the beancurd pieces, turning them about until they are golden brown. Take out and drain.
  3. In a mortar, grind the garlic, pepper and nutmeg to a fine paste. Remove the paste, add 2–3 tablespoons water to the mortar and leave aside.
  4. Make the soup. Heat 2 tablespoons vegetable oil in a pan and fry the spice paste until it is fragrant. Add 250 g prawns and 2 tablespoons Javanese soya sauce and fry until cooked. Bring the chicken stock to the boil. Put in the prawn mixture, flushing out the pan in the process with some of the stock to retain all its flavours. Add the celery stems and salt. Put in the beansprouts and turn off the heat.
  5. Heat 2 tablespoons vegetable oil in a wok and fry the sliced shallots and the smashed garlic until fragrant. Add the remaining ground pepper. Put in the rest of the prawns and 2 tablespoons Javanese soya sauce and stir-fry until the prawns are cooked, adding the chopped celery leaves. Add the noodles and the water left in the mortar. Stir, taste and add more salt to taste if necessary, allowing the noodles to cook and heat through.
  6. Dish out the noodles on to one end of an oblong plate and garnish with fried onion flakes. Cut the fried beancurd into slices 1 cm thick and pile on the other end of the plate.
  7. Have ready some white rice in a bowl, some Acar tiga warna and some Sambal petis or other sambal.
  8. Pour the soup into a tureen and garnish with chopped spring onions. Put it on the table with the plate of noodles and beancurd, the rice, acar and sambal.
  9. Diners take some rice, beancurd and sambal and spoon soup over it in mouthfuls, helping themselves separately to noodles and acar.
Tags:
SBS
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