This is the noodle equivalent of nasi goreng, or Indonesian fried rice. Like fried rice, it can accommodate whatever leftovers you have in the cupboard, so use this recipe as a guide. Indonesians like to serve it with extra kecap manis and chile sauce on the side.
10 ounces dried egg noodles
3 tablespoons peanut oil
2 eggs, beaten
1 boneless chicken breast, thinly sliced
3 ounces pork loin, thinly sliced
2 cloves garlic, crushed with
the side of a knife blade
3 ounces shrimp, peeled and deveined
3 ounces Peking cabbage leaves, thinly sliced
1 stalk celery, thinly sliced
4 green onions, thinly sliced
3 tablespoons chicken stock
1 tablespoon kecap manis
1 tablespoon soy sauce
2 tablespoons crisp-fried shallots
(available from Asian grocery stores)
Cook noodles in boiling water for about 4 minutes, then rinse with cold water to stop them from cooking further. Drain and set aside.
Heat 1 tablespoon of oil in a hot wok and swirl around to coat surface. Pour in beaten eggs and quickly swirl around the pan to form a thin omelet. When cooked on one side, gently separate the edge of the omelet from the wok with a knife. Place a plate over the wok and invert the whole thing so that the omelet drops onto the plate. Slide the omelet back in and quickly cook the other side. Flip omelet onto cutting board, roll up into a tight roll, slice across into thin strips, and set aside.
Heat remaining oil in the wok and stir-fry chicken, pork, and garlic until they have changed color and cooked through. Add shrimp, cabbage, celery, and green onions and toss well. Add stock, kecap manis, soy sauce, and drained noodles and mix well. lip onto a large serving platter and scatter omelet strips and crisp-fried shallots over the top.
By Terry Durack
Soma Books, 2000
Color photos throughout
Recipe reprinted by permission.
This page created October 2000