400 grams Dried Egg noodles
4 tbs. Vegetable oil
2 cloves Garlic sliced finely
150 grams Chicken sliced finely
2 pcs Carrot peel, cut into small sticks
100 g White Cabbage cut in 1 cm wide strips
100 g Caisim (green vegetables) cut in 1 cm wide wedges
2 pcs Spring Onion sliced finely
1 tbs. Sesame Oil
2 tbs. Sweet Soy Sauce
2 pcs Egg
2 tbs. Fried Shallots Salt & pepper to taste 1/2 tsp.
2 tbs. Fresh coriander leaves sliced finely as a garnish
In Indonesia fried noodles is a popular as midday snack. It has becomes a signature dish at Indonesian Restaurants around the world. If you don't have chicken, substitutes with eggs or prawn, even without meat you will still enjoy the veggie fried noodles.
Boil water, put in the dried noodle, stir and check every now and then until it's al dente. Strain. Mix the noodles with soy sauce, pepper, salt and sesame oil. Put aside.
Heat oil in large wok and gently stir fry garlic until golden and add the chicken until cooked. Push to one side and add two or three table spoons oil if necessary, quickly add beaten eggs. Once they begin to set, gently scramble them, still keeping them to one side. Stir these scrambled eggs through the chicken. Add carrots, cabbage, spring onions, green vegetables to the chicken and egg mixture. Saute gently and reduce heat, add noodles and stir through the mixture briefly.
Taste to see if extra salt or pepper are needed. Remove and serve on large plate with little mounds of fried shallots and fresh coriander leaves on top.