"This recipe is an evolution of the Mi Goreng that the Dutch brought back to the Netherlands from the Dutch colonies in Indonesia."
- 500 g Asian egg noodles
- 3 large eggs
- salt and pepper, to taste
- 1 tbsp vegetable oil
- 100 g bacon, chopped
- 1 red Asian shallot, finely chopped
- 3 garlic cloves, crushed
- 100 ml kecap manis
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1 vegetable stock cube
- 4 slices ham
- 100 g green peas
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Cook the noodles as per packet instructions, rinse and set-aside.
- Lightly beat the eggs in a bowl and season with salt and pepper
- Heat the vegetable oil in a wok or large frying pan over medium heat. Add the egg and swirl in the wok so that it cooks thinly and evenly. Remove when it is still slightly wet, then roll up and set aside.
- Wipe out the wok and return to medium heat. Add the bacon and cook for 1 - 2 minutes or until the fat is starting to render. Add the shallot and garlic and cook until soft.
- Add the kecap manis, oyster sauce and sesame oil and toss to combine. Crumble in the stock cube, then add the ham and peas. Stir fry for 30 seconds, then add the cooked noodles and toss to combine.
- Thinly slice the rolled omelette, add to the noodles and toss to combine. Check the seasoning, then serve.
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Photography by Adam Liaw.