Mi Goreng Kampung
- 150 gram dried noodles (*)
- 3 tablespoon oil
- 2 cloves garlic, minced
- 1/2 cup thinly sliced cabbage
- 1 carrot, julienned
- 1/2 cup fish cake, cut into sticks (or any meatballs/thinly sliced meat/tofu cubes)
- 2 egg, lightly beaten
- 1/4 cup chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon kecap manis (Indonesian sweet soy sauce)
- 1/2 teaspoon ground pepper
- 1 scallion, cut into 1-inch slices
- 1 tablespoon bawang goreng (fried shallot flakes)
- Slightly undercook dried noodles from the packet instruction. For example, if the instruction calls for 5 minutes, stop cooking at 4 minutes. Transfer to a strainer/colander, run the noodles under cold tap water to remove excess starch. Strain and set aside.
- Heat oil in a wok over medium high heat. Sauté garlic until fragrant. Add cabbage and carrot, cook until cabbage is wilted. Add fish cake, cook until fragrant and golden brown.
- Push all the vegetables and meat to one side, pour the egg on the empty side of the wok. Once the egg starts to harden, give it a quick scramble.
- Add noodles to the wok, along with chicken stock, fish sauce, kecap manis, and ground pepper. Gently stir and toss so everything is uniformly coated with the sauce. Cook for about 1-2 minutes.
- Turn off heat. Add scallions and bawang goreng. Give it a quick toss. Transfer to 2 serving plates and serve immediately.
- (*) Chinese fresh egg noodles is the best kind to use. Otherwise, use dried Asian noodles, preferably dried egg noodles.
Another great recipe by https://dailycookingquest.com.