MIE GORENG RECIPE 

(serves 3-4)

INGREDIENTS:

  • 125ml Indomex Mie Goreng Spice Jar
  • 1 pack Indomex family noodle, Indomex egg noodle or ramen noodles (pre-cook according to packet instructions and put aside)
  • 1 tablespoon Indomex Peanut Oil
  • 300-400 grams Protein (Chicken fillet, deboned Chicken thighs, de-shelled Prawns or Pork Fillet)
  • 2 teaspoons Indomex Sambal Oelek or 2 finely diced chilli’s (or to taste) (optional)
  • 1-2 cloves crushed garlic
  • 1-2 tablespoons Fish Sauce
  • 1/2 chicken stock cube (crumbled for extra Umami) or 1 teaspoon stock powder (chicken or veg works best)
  • 2-4 dried lime leaves
  • 3 shallots finely sliced (or 1 medium size brown onion)
  • 2 cups shredded cabbage
  • 3-4 medium carrots, peeled and julienned
  • 100ml Indomex Ketjap Manis (or to taste)
  • 2 eggs, beaten for a simple omelette (optional but adds another flavour dimension to dish)

To Serve

  • Sliced Cucumber
  • Indomex Chilli Crisp
  • Sate Sauce (optional but delicious)

METHOD:

  1. Heat a dash of oil in the wok and fry the garlic, shallots, lime leaves and chilli until translucent
  2. Add in the chicken, pork or prawns and fry until almost done (be careful not to overcook prawns)
  3. Add the Mie Goreng paste and fish sauce & the stock cube or stock powder and fry for 2-3 minutes
  4. Add the shredded cabbage, and carroty and fry for a few minutes until lightly cooked
  5. Add the drained noodles and Ketjap Manis (100ml or to taste)
  6. Toss over a low heat ensuring the noodles are coated with all the spicy goodness and heated through
  7. Make a simple omelette and cut into strips and then mix through noodle dish
  8. Spoon into bowls, top with a little Sate Sauce and a little Chilli Crisp to taste and enjoy

Traditionally Mie Goreng is served wrapped in banana leaves as a “take-away” noodle dish