Thursday, 25 November 2010

Mie Goreng (Fried Noodles)

Here's a very quick recipe post (sort of The Reduced Mrs K), mainly to see how short I could get the video and still make some sort of sense. Mie Goreng is cooked in a similar way to Nasi Goreng, but in this case Mrs K uses chicken pieces rather than lamb.

  • Carrots
  • Fresh greens
  • Mushrooms
  • Beansprouts
  • Onion
  • Dark soy sauce
  • Sweet soy sauce (kecap manis)
  • Tomato ketchup (optional - it's just to improve colour)
  • Any kind of noodles - 'straight to wok' are fine, or boil up your favourite dried variety.
For the spice mixture:
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground coriander
  • 1 large vegetable stock cube (crumbled)

To start, fry half the onion and 2 chopped garlic cloves until soft, then add the chicken and follow the steps in the video. Note the lack of chillies - you can add some if you want, but we usually just add some bottled chilli sauce or sambal when it's on the plate.


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