Wednesday, December 19, 2012

Indonesian Fried Noodles

Best Indonesian Fried Noodles
This recipe is the best Indonesian Fried Noodles.  It's a must try for all noodle lovers.  The flavor is amazing.  And the taste?  It blows the mind.  It's easy to make also.

My own original recipe.
Prep Time: 20 minutes / Cook Time 15 minutes
Indonesian Fried Noodles

  • 2 layers of Indonesian dried egg noodles
  • Some slices of carrots
  • 1/2 cup sliced cabbage
  • 1/4 cup cooked spinach
  • 2 eggs
  • 1/2 cup sliced red bell pepper
  • 1 string of spring onion - long and thinly sliced
  • 6 beef balls - thinly sliced
  • 2 tbsp olive oil or vegetable oil
  • 1/4 cup water or chicken broth
  • 1/2 tbsp Indonesian sweet soy sauce
  • 1 1/2 tbsp Indonesian soy sauce or regular soy sauce
For The seasoning:
  • 2 toasted candle nuts - crack it
  • 2 shallots
  • 1 clove garlic
  • 1/2 teaspoon of whole white pepper
  • 1 red chili
  • 2 cherry tomatoes
  • 1 tbsp water if you grind using a food processor
Cooking Directions:
  1. Using an Indonesian stone grinder or a food processor, grind together all the seasoning until they're smooth and set aside. 
  2. Bring to boil the noodle but not too cooked and rinse in cold running water to stop the cooking process then strain them.
  3. Heat the oil over medium heat.  Fry the egg and scramble it until they are separate and becomes firm then set aside. 
  4. Using the same skillet, heat another tbsp oil over medium-low heat, add the seasoning and fry until fragrant then add the water.
  5. Add the sweet soy sauce, soy sauce, all the vegetables (except for cooked spinach), the scrambled egg, and the beef balls. 
  6. Stir for a few seconds then add the noodles. Simmer until they are combined and the noodles soft enough, then finally add the cooked spinach. 
  7. Gently toss to combine and transfer the noodles onto a serving plate and sprinkle with spring onion. 
  8. Enjoy this flavorful and delicious dish.
If you are using this noodles, use only two layers for one recipe seasoning above.


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