Asian Cuisine

T & G March 2014Town & Gown Magazine
March 2014
Recipes and pictures

Sample recipe below. Click here for e-edition.

 

 

 

 

Mie Goreng
Mie Goreng is a true Indonesian dish. Mie means “noodles” and “Goreng” means fried.

• 8 ounces dried noodles or one pack of fresh cooked noodles
• 4 tablespoons sweet soy sauce, divided
• 2 large eggs
• 2 cloves of garlic, finely chopped
• 1 teaspoon grated fresh ginger
• 1 large carrot, cut into thin strips like matchsticks
• 1 cup cabbage cut into strips or squares
• 1 cup cooked, diced chicken
• 2 green onions, thinly sliced
• 2 tablespoons dark soy sauce
• 2 tablespoon light soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
Cook noodles according to package instructions. Remove from heat and drain. Drizzle a small a small amount of vegetable oil over the noodles along with 3 tablespoons of the sweet soy sauce and stir until noodles are evenly coated.

Heat a small amount of oil in a wok or large skillet over medium high heat. Add the eggs and scramble. Remove eggs when cooked and set aside.

Add a little more vegetable oil to the pan, then fry the garlic and ginger until they become fragrant. Add the carrot, spring onion, and cabbage and continue to stir-fry until the vegetables become tender.

Add the diced chicken, scrambled eggs, and the cooked noodles to the pan. Add the light and dark soy sauce, remaining sweet soy sauce, oyster sauce, and sesame oil. Mix thoroughly and continue to fry until heated through cooked. Season with salt and pepper to taste.

Serves 4.

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