Traditional Indonesian Noodles Recipe
 This fried noodle dish is wonderfully
accommodating. To the basic recipe you can add other vegetables, such as
mushrooms, tiny pieces of chayote, broccoli, leeks or bean sprouts. As
with fried rice, you can use whatever you have in hand, bearing in mind
the need to achieve a balance of colors, flavors and textures.
Ingredients: (Serves 6-8)
450 g/1 lb dried egg noodles
1 boneless, skinless chicken breast portion
115 g/4 oz pork fillet (tenderloin)
115 g/4 oz calf's liver (optional)
2 eggs, beaten
90 ml/6 tablespoons oil
25 g/1 oz/2 tablespoons butter or margarine
2 garlic cloves, crushed
115 g/4 oz/1 cup cooked, peeled shrimps
(prawns)
115 g/4 oz spinach or Chinese leaves
(Chinese cabbage)
2 celery sticks, finely sliced
4 scallions (spring onions), shredded
About 60 ml/4 tablespoons chicken stock
Dark soy sauce and light soy sauce
Salt and ground black pepper
Deep-fried onions and celery leaves, to
garnish
Method:
Cook the noodles in salted, boiling water
for 3-4 minutes. Drain, rinse with cold water and drain again. Set aside
until required. Finely slice the chicken, pork fillet and calf's liver, if
using.
Season the eggs. Heat 5 ml/1 teaspoon oil
with the butter or margarine in a small pan until melted and then stir in
the eggs and keep stirring until scrambled. Set aside. Heat the remaining
oil in a wok and cook the garlic with the chicken, pork and liver for 2-3
minutes, until they have changed color. Add the shrimps, spinach or
Chinese leaves, celery and scallions, tossing well.
Add the cooked and drained noodles and toss
well again so that all the ingredients are well mixed. Add enough stock
just to moisten and dark and light soy sauce to taste. Finally, stir in
the scrambled eggs.
Serve, garnished with deep-fried onions and
celery leaves.
Happy Cooking,
Carol |
