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<\/a>\nI\u2019ve been craving Indonesian food of late (I miss those weekend bazaars!), so when I remembered that there were fresh Chinese noodles in my freezer, I knew what I would make: mie goreng. My Indonesian friends might point out that this recipe traditionally calls for spaghetti-shaped egg noodles or even ramen rather than linguini-shaped wheat noodles, but today\u2019s impulse came from a longing for that unique flavor profile and since I had almost everything on hand except for the proper noodz, the result was what you see here.<\/p>\n
Chicken was the sidekick to the fried noodles. The non-noodle component consisted of shredded carrots, cabbage, red pepper, celery, baby bok choy, scallions, onions and garlic, a bit of reconstituted shiitake mushrooms and tiny dried shrimp, and the all-important ribbons of fried egg. The sauce combined ketjap manis (sweet), soy sauce (salty), oyster sauce (umami), sambal oelek (spicy), a bit of sesame oil (aromatic), and ground peanuts (yum). The garnish was a spicy coconut bumbu condiment that I had in the freezer, acquired at one of the aforementioned bazaars.<\/p>\n
The marvelous white crisps on the right are shrimp flavored Indonesian krupuk (you might see kerupuk) and they\u2019re positively addictive. In the package, they appear to be hard little chips, but they miraculously puff up almost instantly when subjected to hot oil; actually, they\u2019re almost as much fun to prepare as they are to eat. Since I had already dragged out the deep fryer, I grabbed a few other examples of these crispy delights (yes, I have way too many in the pantry), some Indonesian and some Indian, in assorted colors and with varying flavors from garlic to potato to just plain salt. They come in so many varieties, I could do a post on those alone.<\/p>\n
I still have a little of that sauce left and some terasi (shrimp paste) as well, so I see nasi goreng (Indonesian fried rice) in my future. \ud83d\ude09
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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Indonesian fried noodles. Read on…. Continue reading