Mi Goreng Kampung
A rough guide on cooking a batch of Indonesian mi goreng (fried noodles) in your kitchen.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 gram dried noodles (*)
- 3 tablespoon oil
- 2 cloves garlic, minced
- 1/2 cup thinly sliced cabbage
- 1 carrot, julienned
- 1/2 cup fish cake, cut into sticks (or any meatballs/thinly sliced meat/tofu cubes)
- 2 egg, lightly beaten
- 1/4 cup chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon kecap manis (Indonesian sweet soy sauce)
- 1/2 teaspoon ground pepper
- 1 scallion, cut into 1-inch slices
- 1 tablespoon bawang goreng (fried shallot flakes)
Instructions
- 1
Slightly undercook dried noodles from the packet instruction. For example, if the instruction calls for 5 minutes, stop cooking at 4 minutes. Transfer to a strainer/colander, run the noodles under cold tap water to remove excess starch. Strain and set aside.
- 2
Heat oil in a wok over medium high heat. Sauté garlic until fragrant. Add cabbage and carrot, cook until cabbage is wilted. Add fish cake, cook until fragrant and golden brown.
- 3
Push all the vegetables and meat to one side, pour the egg on the empty side of the wok. Once the egg starts to harden, give it a quick scramble.
- 4
Add noodles to the wok, along with chicken stock, fish sauce, kecap manis, and ground pepper. Gently stir and toss so everything is uniformly coated with the sauce. Cook for about 1-2 minutes.
- 5
Turn off heat. Add scallions and bawang goreng. Give it a quick toss. Transfer to 2 serving plates and serve immediately.