Member #610488's Note:
Chicken and shrimp can be substituted with beef, lamb, fish, fish balls, prawn balls.
My Private Note
Units: US | Metric
- 150 g dried egg noodles or 250 g fresh egg noodles
- 3 garlic cloves
- 3 macadamia nuts
- 1/2 tablespoon whole white pepper
- 100 g chicken breasts, cut into cubes
- 100 g shrimp, shelled and deveined
- 50 g cabbage, cut thinly
- 100 g bean sprouts
- 3 stalks spring onions, chopped
- 1 stalk celery, chopped
- 4 tablespoons ketjap manis (Indonesian sweet soy sauce)
- 150 milliliters chicken stock
- 1If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, macadamia nuts and pepper using mortar and pestle, or electric grinder, to smooth paste.
- 2Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
- 3Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
- 4Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
- 5When 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.
- 6Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng Java warm. Serve the Mie Goreng along with other condiments, such as fried shallot flakes, chopped celery, fried eggs, chicken satay, fried chicken, freshly cut cucumber slices, tomatoes or sambal belacan.
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Nutritional Facts for Mie Goreng Java (Javanese Fried Noodles)
Serving Size: 1 (150 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 456.4
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 2.3 g
- Cholesterol 158.0 mg
- Sodium 358.2 mg
- Total Carbohydrate 63.4 g
- Dietary Fiber 5.5 g
- Sugars 5.2 g
- Protein 30.7 g
The following items or measurements are not included: