Prep 10 mins
Cook 10 mins
This was a favorite in the hostel that I lived in and we were lucky enough to have the real stuff in Indonesia. You can just buy the 20cent ramen packets and not use the flavorings. That works just fine, and I recommend the eggs more than the tofu... but whatever floats your boat.
- 453.59 g uncooked soba noodles (ramen work great and are inexpensive) or 453.59 g any other kind Asian noodles (ramen work great and are inexpensive)
- 29.58-59.16 ml peanut oil
- 1 onion, finely chopped
- 3 minced garlic cloves
- 1 inch gingerroot, peeled and grated
- 2 leeks (green & white parts) or 6 scallions, chopped (green & white parts)
- 354.88 ml snow peas
- 354.88 ml mung bean sprouts
- 44.37 ml ketjap manis (or 3 tbs soy sauce mixed with 1 1/2 tbs brown sugar)
- 14.79-29.58 ml sambal oelek chili paste or 14.79-29.58 ml cayenne pepper, to taste
- 2 eggs, scrambled (recommended) (optional)
- 453.59 g firm tofu, drained and cubed (optional)
- Prepare the noodles according to the package directions; drain and set aside.
- In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
- Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
- Then stir in the noodles, kecap manis, and sambal or cayenne.
- Add the eggs or tofu.
- Mix throughly until heated through (about 5 minutes).
- Serve hot.
I added quite a bit more veggies than called for. I used grated carrot, broccoli and snow peas. This is an easy recipe to make and has lots of flavour. Thanks for the recipe
With 2 tbsp of cayenne this was very spicy. Burned a bit from the back of the throat all the way down to the belly. Just the way SE Asian spicy is supposed to... This was very good!
Excellent recipe; made it with more veges and no tofu or egg and it was great.