Indonesian Malaysian Street Noodles Recipes

THE BEST INDONESIAN NOODLES (MEE GORENG)

Steps:

• In a medium bowl or jug, blend the kecap manis (thick sweet soy sauce) and light soy sauce into the peanut butter, then whisk in all the other sauce ingredients. Set aside.
• Add a drizzle of oil to a wok on a medium heat. Then pour eggs in. Roll the pan to spread it out, like you would a pancake. Cook for about a minute. Flip over for a few seconds, then transfer to a plate, roll up and cut into thin strips. Set aside on a plate.
• Add another drizzle of oil to the heated wok/pan, then add the garlic, ginger and chicken. Stir fry until just cooked through (2 to 3 minutes).
• Add the pak choi to the pan and stir fry for another couple of minutes until wilted. Then add the noodles. Pour in the sauce at this point and combine all the ingredients well.
• At the last minute, add the beansprouts, tomatoes and eggs and combine well once again. Add a little extra drizzle of water if you think the dish needs it.
• Serve the noodles immediately, topping with the lime, crispy shallots and crushed nuts. Enjoy!

MIE GORENG - INDONESIAN FRIED NOODLES

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.

INDONESIAN/MALAYSIAN STREET NOODLES

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.

MALAYSIAN NOODLES WITH SEAFOOD & SAUSAGE

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.