Mie Goreng

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Cook the fresh egg noodles according to package directions until al dente; drain and set aside.

   Ca. 5 min.

   Kokkens note: Do not overcook the noodles, as they will cook further in the stir-fry.

2. 2

   In a small bowl, whisk together the kecap manis, soy sauce, oyster sauce, sesame oil, white pepper, and salt for the sauce.

   Ca. 2 min.

3. 3

   Heat the vegetable oil in a large wok or skillet over medium-high heat.

   Ca. 1 min.

4. 4

   Add the sliced chicken breast and cook until browned and cooked through, about 3-4 minutes.

   Ca. 4 min.

   Kokkens note: If using shrimp, add it towards the end of cooking the chicken and cook until just pink.

5. 5

   Add the yellow onion, minced garlic, and sliced red chili to the wok; stir-fry for 2 minutes until fragrant.

   Ca. 2 min.

6. 6

   Stir in the shredded cabbage and julienned carrot; cook for another 2-3 minutes until slightly tender-crisp.

   Ca. 3 min.

7. 7

   Add the cooked noodles and the prepared sauce to the wok.

   Ca. 1 min.

8. 8

   Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.

   Ca. 3 min.

   Kokkens note: Use tongs or two spatulas for easier mixing.

9. 9

   Stir in the chopped green onion and cook for 30 seconds.

10. 10

    Serve hot, garnished with fried shallot if desired.