I love Mie Goreng. It is one of my favourite dishes to have when in Bali. Which means of course I want to cook it at home. It is never as good, but it does hit the spot. What I love about it, is that you can extra vegetables if you’d like and also make it as spicy as you want. Enjoy my take on an old favourite and hopefully I get back to Bali soon to tuck into some of these delish noodles.
While I wait to travel there I will continue to make Mie Goreng at home.
Ingredients:
– 2 tbsp vegetable, peanut or rice bran oil
– 2-4 eggs
– 3 garlic cloves, finely diced or crushed
– 1 red chilli, finely sliced
– 4 chicken thighs, diced
– 2 spring onions, finely sliced
– 1/2 red onion finely diced
– 1 carrot, diced or finely sliced
– 1/2 cabbage (red, white or savoy), shredded
– 1 pack egg noodles
– 1/2 bunch coriander, chopped
– 1/3 cup tamari or soy sauce
– 1-2 tbsp sriracha
– 2 tbsp sesame oil
– 1/2 lime, juiced
– 1/2 teaspoon kecap manis
– Fried shallots
– Crushed peanuts (optional)
Method:
1. Heat half the oil in a frying pan. Add chicken to pan, brown off and cook. Once cooked remove from pan.
2. Bring saucepan to boil, once boiling add noodles, cook as per packet. Usually 3-4 mins. Rinse with cold water once cooked.
3. In frying pan, add remainder of oil, add garlic, onion, chilli and whites of spring onion to pan, sauté off.
4. Add carrot, cabbage & greens of spring onion (reserve some for garnish). Cook for 2-3 mins. Add chicken back into pan.
5. Add noodles to pan, tamari, sriracha, sesame oil, kecap manis and lime juice. Mix well. Add 3/4 of coriander.
6. In frying pan, fry eggs, yolk side up, cooking until white is set and yolk remains runny.
7. Serve in bowl, topped with egg, spring onion, peanuts and coriander. Extra sriracha on the side for those who like it spicy.
