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Mie goreng
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Prep Time:
15 minutes
15 minutes
Cook Time:
6 minutes
6 minutes
Total Time:
21 minutes
21 minutes
Ingredients:
- 1 250g pkt dried wheat noodles
- 36.40 gm peanut oil
- 2 eggs, at room temperature, lightly whisked
- 200g pork fillet, very thinly sliced
- 1 carrot, peeled, diced
- 1 red capsicum, deseeded, diced
- 8 green shallots, trimmed, thinly sliced diagonally
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 400g small cooked prawns, peeled, chopped
- 40.00 ml kecap manis
- 20.00 ml sambal oelek
- 75g bean sprouts
- Pinch of salt
Instructions:
- Place the noodles in a heatproof bowl and cover them generously with boiling water. Let them sit for about 5 minutes or until they are soft, stirring occasionally to loosen them up.
- Heat 2 teaspoons of oil in a wok over medium-high heat. Add eggs, swirling to cover base and sides. Lift edges as it cooks, then roll into a log on a chopping board. Cut into thin slices with a sharp knife, place on a plate, and set aside.
- Pour in an additional 2 teaspoons of oil into the wok and turn up the heat to high. Stir in the pork and cook for 2 minutes until it browns. Remove from the wok and set aside.
- Heat the rest of the oil in the wok. Stir in the carrot, capsicum, half of the shallots, garlic, and ginger, and stir-fry for 1 minute.
- Add the drained noodles to the wok along with the pork, prawns, kecap manis, and sambal oelek. Stir-fry for 2 minutes, or until the noodles are heated through.
- Take the pot off the heat. Introduce the bean sprouts and gently mix until fully incorporated. Taste and enhance with salt to your liking.
- Plate the dish and elegantly arrange the sliced egg and the remaining green shallots on top. Serve promptly to enjoy at its best.