Mie Goreng Java (Javanese Fried Noodles)

Name: Mie Goreng Java (Javanese Fried Noodles)
Yield: 1 serving
Ingredients: 150 grams egg noodles; 3 cloves garlic; 2 candlenuts; ½ tablespoon white peppercorns; 100 grams boneless skinless chicken breast; 100 grams Shrimp; 50 grams cabbage; 100 grams bean sprouts; 3 scallions; 1 rib Chinese celery; 4 tablespoons kecap manis; ⅔ cup low sodium chicken stock

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Course
Main Course
Cuisine
Indonesian

Mie Goreng Java (Javanese Fried Noodles)

Iris Warren

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Mie Goreng Java is a distinctively Indonesian fried noodle dish, redolent of garlic and toasted candlenuts, and topped with fried shallots.

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Ingredients

150 grams egg noodles dried (5.3 ounces or 250 grams fresh , 8.8 ounces)
3 cloves garlic
2 candlenuts
½ tablespoon white peppercorns
100 grams boneless skinless chicken breast (cut into cubes)
100 grams Shrimp (shelled and deveined)
50 grams cabbage (sliced thinly)
100 grams bean sprouts
3 scallions (chopped)
1 rib Chinese celery (chopped, more to garnish)
4 tablespoons kecap manis (Indonesian sweet soy sauce)
⅔ cup low sodium chicken stock

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Instructions

If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, candlenuts and pepper using mortar and pestle, or electric grinder, to smooth paste.
Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly.
Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng Java warm. Sprinkle some shallot flakes and chopped celery on top for garnish on individual plates.