Enjoyed by both young and old alike, this comforting Indonesian meal will satisfy even the fussiest of little eaters and is a great meal to cook for the whole family. It’s a dish that can be made from whatever is lurking in your fridge or pantry, so feel free to swap out the prawns and chicken for tofu and include any greens that need using up. Serve with kerupuk or prawn crackers for extra crunch.
Mie goreng translates as ‘fried noodles’ and there are as many variations as there are islands in Indonesia. Common to each version are the chewy egg noodles that form the base of the dish, coated in a delicious sweet and salty sauce, stirred together with vegetables, meat, tofu or seafood.
- 480 g fresh egg noodles or 200 g dried egg noodles
- 2 skinless, boneless chicken breasts (about 330 g total weight), cut into bite-sized pieces
- 3 garlic cloves, peeled and thinly sliced
- 2 eggs, beaten
- 225 g raw king prawns, peeled and de-veined
- 200 g snow peas
- 3 tbsp light soy sauce
- 2 tbsp kecap manis
- 2 tbsp fish sauce
- 2 tbsp tomato ketchup
- coconut oil or sunflower oil, for frying
- 2 spring onions, thinly sliced on the diagonal
- Kerupuk (Indonesian fried crackers) or prawn crackers
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.
1. If using fresh egg noodles, poke a few holes in the packet and massage to separate them. If using dried egg noodles, cook according to the packet instructions. Drain and set aside.
2. Heat 3 tablespoons of oil in a deep, heavy-based saucepan over a high heat. When the oil is shimmering, add the chicken pieces. Fry the chicken until it begins to brown and you can no longer see any raw pinkness, then add the sliced garlic and fry for 1 minute, stirring continuously. Push the chicken to one side of the pan and add another 2 teaspoons of oil. Pour the beaten eggs into the oil and allow the eggs to set for 1 minute before stirring briefly to scramble them, then stir everything together. Add the prawns and mangetout and cook for another 2 minutes, adding a little more oil if the pan looks dry. Stir continuously so it does not burn.
3. Add the noodles to the pan and stir well to combine with the rest of the ingredients. Finally, add the soy, kecap manis, fish sauce and tomato ketchup to the pan and stir well to warm everything through.
4. Divide the noodles between four serving plates and serve immediately with a sprinkle of spring onions and a side of crackers.
Recipe and image from Coconut & Sambal by Lara Lee, Published by Bloomsbury (RRP $39.99)