Indonesian Malaysian Street Noodles Recipes

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MIE GORENG - INDONESIAN FRIED NOODLES



Mie Goreng - Indonesian Fried Noodles image

This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.

Provided by Fellicia R

Categories     World Cuisine Recipes     Asian     Indonesian

Time 35m

Yield 6

Number Of Ingredients 17

3 (3 ounce) packages ramen noodles (without flavor packets)
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 teaspoon olive oil
1 teaspoon garlic salt
1 pinch ground black pepper, or to taste
1 tablespoon vegetable oil
½ cup chopped shallots
5 cloves garlic, chopped
1 cup shredded cabbage
1 cup shredded carrots
1 cup broccoli florets
1 cup sliced fresh mushrooms
¼ cup soy sauce
¼ cup sweet soy sauce (Indonesian kecap manis)
¼ cup oyster sauce
salt and pepper to taste

Steps:

  • Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
  • Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  • Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 34 g, Cholesterol 43.1 mg, Fat 14.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 1824.3 mg, Sugar 2.5 g

INDONESIAN/MALAYSIAN STREET NOODLES



Indonesian/Malaysian Street Noodles image

My boyfriend from south east asia said this is closer to traditional than most of the yellow curry versions we see in the US. No meat in this one but I'm sure you could add! Feel free to mix up the veggies too. The first time I made this, I used broccoli, snap peas, and baby corn instead. Although, the peppers are traditional. Adapted from Pinch of Yum

Provided by sofie-a-toast

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

5 ounces thin rice vermicelli
1 tablespoon oil
1 bell pepper, thinly sliced
2 shallots, thinly sliced
1 cup bean sprouts
1 teaspoon curry powder
1 cup sliced shiitake mushroom
1 cup frozen peas
sliced scallion (to garnish)
3/4 cup vegetable broth or 3/4 cup chicken broth
1/4 cup low sodium soy sauce
3 tablespoons mirin
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon sambal oelek (or to taste)

Steps:

  • Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside.
  • Mix the ingredients for the sauce in a small bowl and set aside.
  • Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for minutes. The vegetales should be tender-crisp.
  • Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions.

Nutrition Facts : Calories 223.9, Fat 3.9, SaturatedFat 0.6, Sodium 705.1, Carbohydrate 41.6, Fiber 3.4, Sugar 3.9, Protein 5.3

MALAYSIAN NOODLES WITH SEAFOOD & SAUSAGE



Malaysian Noodles With Seafood & Sausage image

Amazing flavour - tastes 10 times better than it looks and its really really easy - a 30 minute one pot meal.

Provided by SEvans

Categories     < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 Chinese sausage
5 fish balls
2 -3 cups cooked noodles
2 garlic cloves
2 shallots
1/4 cup soy sauce
1/4 cup chicken broth
2 cups bean sprouts
3 eggs
12 shrimp (shelled tail removed)
pepper
chives

Steps:

  • Cook your noodles according to the package- rince with cold water and set aside.
  • slice your chinese sausage in thin oblong pieces, slice fish balls into discs, dice shallots and garlic.
  • Heat a small amount of oil in your wok or pan over medium high heat (not TOO hot)
  • saute shallots and chinese sausage until shallots are softening.
  • Add garlic and continue to saute for about 3 - 4 minutes. Watch that you dn't burn the garlic.
  • Add your shrimp - saute until they just START to turn pink - then.
  • add noodles and mix together well.
  • Add your liquids (soy sauce, chicken broth)mix some more.
  • In a separate bowl wisk your eggs. Push all the ingredients to the side of the pan and on the empty side - pour your eggs in an dscramble- but don't mix them together yet.
  • Once the eggs are firm - mix together with the rest of the ingredients in the pan.
  • Microwave your bean sprouts for approximately one minute to warm them a bit then combine with the ingredients in your pan.
  • Lightly pepper the mixture (no salt required - enough in the soysauce).
  • Sprinkle some chives on the top right before serving.

Nutrition Facts :

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Top Asked Questions

How do you make mee goreng noodles?
Cook instant noodles according to packet directions, omit the sauce sachet, and drain. Grab a small bowl to make the mee goreng sauce. Mix together the kecap manis, sriracha, sweet chilli sauce, soy sauce and curry powder.
What are Malaysian noodles?
These sweet + salty + spicy Malaysian noodles burst with a simple blend of South East Asian flavours that are so tasty, you won’t want to stop. They’re easy to make, with simple ingredients you’re likely to have in the pantry, especially if you love cooking spicy Asian recipes. We could happily eat these noodles for breakfast, lunch or dinner!
How to make Chinese stir fry noodles?
Add the cabbage, gai lan and tofu and fry for 1 minute until the vegetables are slightly wilted. Now add the drained noodles and toss well to combine with the vegetables, carefully mixing to prevent the noodles from breaking, stir-fry for 3 minutes. Add the soy sauce and sweet soy sauce and continue to mix well.
How long does it take to make Indonesian noodles?
If you have, you’ll know how delicious these mildly spicy Indonesian noodles are. It’s classic Indonesian street food but hey, great news – you can make it at home in just 30 minutes. When I visited Singapore, Mr. Scrummy and I ate virtually every meal in the incredible street food markets there.

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