Recipe by Bergy
Like most Indonesian dishes this is flavorful and spicy dish- You may make it as "hot" or mild as you like by adding more or less chili.. Attractive to serve. Lovely for a luncheon or part of your dinner meal. The original recipe is from "The complete Asian Cookbook" By Charmaine Solomon- There are some minor changes by me. The Fried onions, Green Onions & cucumber slices are for garnish and optional
Top Review by MJCourtnay
Although this is a good recipe, the use of pork is not authentic. Most Indonesians don't eat pork because they are Muslim! Therefore, if you want to make authentic mie goreng, use all shrimp, or use chicken, as mie goreng on the street is usually chicken.
- 8 ounces fine egg noodles
- 6 ounces pork chops, boneless finely diced
- 8 ounces raw prawns, shelled & deveined, if large cut in 2
- 4 tablespoons peanut oil
- 3⁄4 cup onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 fresh red chili peppers, chopped and seeded or 3⁄4 teaspoon dry chili flakes
- 2 stalks celery, finely sliced
- 1 1⁄2 cups green cabbage, finely shredded
- salt and pepper
- 2 tablespoons light soy sauce
- 1⁄2 cup fried onion flakes (optional)
- 4 green onions, Sliced diagonally (optional)
- 8 slices cucumbers, thinly sliced (optional)
Directions See How It's Made
- Boil the noodles as per instructions but do not over cook them,
- Rinse noodles in cold water, drain well.
- Heat oil in a large wok or frypan. add onion and fry until almost golden.
- Add chili & garlic, fry 2 minutes more.
- Add pork, stir and cook until the pork is cooked through.
- Add prawns cook for 2 minutes or until they are tranlucent and pink.
- Add celery, cabbage, cook for 2 minutes The vegetables must still be crisp.
- Season with salt & pepper.
- Add soy sauce.
- Add noodles back to the pan, stir fry, turning the noodles into the mixture and cook until all is heated through.
- Turn into a heated serving dish Garnish & serve hot.