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Mie Goreng

Indonesia

Step 1 of 8

Mie Goreng — step 1 of 8

Pound or blend the shallots, garlic, chillies and toasted terasi to a coarse paste.

Ingredients

4 servings

Bumbu

5 shallots
4 cloves garlic
4 red chillies
1 tsp (5 g) terasi, toasted

The noodles

1 lb (450 g) fresh yellow egg noodles, or 10 oz (280 g) dried, cooked and drained
3 tbsp (45 ml) neutral oil
8 oz (225 g) boneless chicken thigh, thinly sliced
6 oz (170 g) peeled raw prawns (optional) optional
2 large eggs, lightly beaten
1/4 small cabbage, about 6 oz (170 g), shredded
2 handfuls choy sum or mustard greens, cut into 2 in (5 cm) lengths
3 tbsp (45 ml) kecap manis
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) oyster sauce
Salt and white pepper

To serve

3 tbsp (15 g) crisp fried shallots
2 scallions, sliced
1 lime, cut into wedges
Prawn crackers and sambal

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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