Mie Goreng Java (Javanese Fried Noodles)
Mie Goreng Java is a distinctively Indonesian fried noodle dish, redolent of garlic and toasted candlenuts, and topped with fried shallots.
Ingredients
- 150 grams egg noodles dried (5.3 ounces or 250 grams fresh , 8.8 ounces)
- 3 cloves garlic
- 2 candlenuts
- ½ tablespoon white peppercorns
- 100 grams boneless skinless chicken breast (cut into cubes)
- 100 grams shrimp (shelled and deveined)
- 50 grams cabbage (sliced thinly)
- 100 grams bean sprouts
- 3 scallions (chopped)
- 1 rib Chinese celery (chopped, more to garnish)
- 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- ⅔ cup low sodium chicken stock
Instructions
- If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, candlenuts and pepper using mortar and pestle, or electric grinder, to smooth paste.
- Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
- Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
- Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
- When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly.
- Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng Java warm. Sprinkle some shallot flakes and chopped celery on top for garnish on individual plates.