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| Mie
Goreng (Fried Noodles) |
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8 ounces fine egg noodles
1 large pork chop
8 oz prawns, raw or cooked
4 tbsp peanut oil (finely shredded)
1 onion, finely chopped
3 cloves garlic, finely chopped
1 fresh red chili, seeded and sliced
½ tsp dried shrimp paste (trasi)
2 stalks celery, finely sliced
Small wedge of cabbage
1 tsp salt
½ tsp pepper
1-2 tbsp light soy sauce
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| Instructions: |
Soak noodles
in hot water, while bringing large saucepan of water to a boil.
Drain noodles and drop into the boiling water, return to a boil
and boil from 1-3 minutes, depending on the noodles. Some are cooked
in the shorter time. Keep testing one strand every half minute or
so, because they must not overcook; like spaghetti they must be
tender but still firm to bite. As soon as they reach this stage,
drain in colander and run cold water through them until cool or
they will continue to cook in their own heat. Drain well.
Cut away rind and bone from port chop and cut into small dice. Shell
and de-vein prawns. Heat peanut oil in a wok or large deep frying
pan and fry onion, garlic and chili until onion is soft and starts
to turn golden. Add trasi. Add the pork and prawns and stir fry
until cooked through. Add celery, cabbage, salt and pepper and fry
for a further minute or just until tender. Vegetables should retain
their crispness. Add noodles and keep turning the mixture so that
every part of it gets heated through. Season with soy sauce to taste.
Pile into a serving dish and sprinkle onion flakes over the top.
Chop the spring onions, green leaves and all, and sprinkle over.
Arrange cucumber slices around edge of dish. Serve hot.
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| Category: Main
/Side Dish |
| Recipe By:
Oma van den Eikhof |
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| Prep &
Cook Time: |
| Level of Difficulty:
Difficult |
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| Makes: |
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