I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
China's famous noodles feature prominently in the cuisines that are found all over Asia, and each country within the region has its own characteristic variations. During my visit to Indonesia, I tried many different local dishes, such as satay, beef rendang, nasi uduk, nasi lemak, and mie goreng, among others.
Reminiscing about my trip to Bali, I decided to make a version of one of their classic street foods, bakmi goreng, also known as mie goreng, or Indonesian stir-fried noodles. I tried to re-create this dish using my homemade kecap manis. Taste the flavor of this cuisine by following my recipe below. Enjoy!
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Serves four people
- 250 grams egg noodles
- 1/2 head cabbage, shredded
- 1 carrot, julienned
- 2 cloves garlic, minced
- 3 tablespoons homemade kecap manis
- 2 tablespoons onions, sliced
- 1 tablespoon chicken powder
- 1 tablespoon fish sauce
- 1/2 cup chicken, sliced
- 1/4 cup mushrooms, sliced
- salt, to taste
- pepper, to taste
- 1 tablespoon oil, for cooking
- water, for cooking
For Preparing the Ingredients:
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- 1 tray
- 1 plate
- 3 small bowls
- measuring cups
- measuring spoons
- chopping board
For Cooking the Dish:
- slotted spatula or tongs
- Heat oil in a pan or wok. Saute garlic, onion, and chicken.
- Add the water, chicken powder, and noodles. Allow it to simmer.
- Stir in carrots, mushrooms, fish sauce, and kecap manis before the noodles are fully cooked. Cook the vegetables until tender. Add salt and pepper to taste.
- Turn off the heat. Add the cabbage and mix everything. Cover the pan to cook the cabbage.
- Serve immediately.
Tips and Techniques
- Turn off the heat before adding the shredded cabbage to avoid overcooking.
- Add chicken powder to the boiling water to help flavor the noodles.
Another Indonesian Recipe
- How to Cook Pisang Goreng: An Indonesian-Inspired Snack
Pisang goreng is a famous Indonesian snack that is often sold by street vendors. I re-created this dish at home and topped it with chocolate syrup.
© 2018 Travel Chef