Happy pre-Friday! No, it’s not a thing, but I really think they should rename Thursdays to that. If you’re already thinking about a Friday night take away, why not try recreating this popular take away favourite? Indonesian style mi goreng (fried noodles), cooked with colourful vegetables and egg, and flavoured with sambal and a sweetened soy sauce. Super easy to knock up in about 30 minutes (less time than it would for that take out meal to arrive) and it’s probably a lot cheaper too.
I have been really intrigued recently by South Eastern cooking from countries such as Indonesia, Singapore and Malaysia. They share quite a few similarities in terms of some of the flavours and spices with food from the Indian sub-continent, so I have a few staple ingredients on hand. My family can be a bit picky at trying new foods but I thought noodles were a good way to gently introduce the cuisine as who doesn’t love a good noodle stir fry!
In my interpretation of this Indonesian recipe, I used sambal, which is used in lots of Indonesian foods such as the popular Nasi Goreng. Sambal is a vibrant red chilli and garlic paste, which can be flavoured by other spices and condiments. The simplest version of sambal I have seen consisted of purely chilli and garlic, whilst other version had a much longer list of ingredients. I decided to cheat this time and use some shop bought sambal. I don’t really think though using shop bought pastes and seasonings is any crime though. My mother’s generation in Bangladesh used to grind their own chilli powder, turmeric powder, cumin powder and even more by hand. However, I am more than happy to use the packaged spices you can buy from the shop!
Sambal paste should be available from the world foods section of many larger supermarkets these days in the UK. However, if not, you can always buy it from online from Amazon here.
Another ingredient often used in Indonesian cuisine is kecap manis, a sweet soy sauce. I already had regular soy sauce in the house, so I decided to try and sweeten the soy sauce myself with some honey. Molasses would also be a good option. If you would like to be a bit more authntic than me, however, you can purchase kecap manis online here.
I added egg to these noodles, but you could add some shredded chicken or some tofu to make it vegan. You can pretty much customise it however you want so give it a go! Oh and before I get to the recipe, I most drop a thank you to my nephew who
was coerced agreed to be my hand model for this post!
- 3-4 tbs oil
- 1 medium onion, sliced
- 4-5 tbs sambal
- 200g egg noodles
- 1 carrot, peeled and diced
- 1 bell pepper, cored and sliced
- 100g peas
- 2 eggs
- 3 tbs tomato ketchup
- 5-6 tbs reduced salt soy sauce
- 1-2 tbs honey
- Salt to taste
- Handful of chopped coriander
- Bring a pot of water to boil and add diced carrots and let it cook for about 3 minutes until they are halfway cooked and then add in the noodles. Cook the noodles for about 3 minutes or according to package instruction. Leave them a little undercooked so they can finish cooking in the wok.
- In a wok or a large frying pan, add oil and allow to heat up. Add in onion and 1/2 tsp salt to help the onion soften. Let the onion cook on a medium heat until they have softened and began turning golden. Stir in the sambal and allow to cook off for about 2-3 minutes.
- Drain off the noodles and carrots and add to the pan. You can add a few tablespoon of the cooking liquid from the noodles to help add some moisture. Stir the noodles and carrots well to coat in the sauce. Leave for about 2 minutes then add in the peas and the pepper.
- Make a well in the middle of the noodles and then crack in the eggs, one at a time. Use a spoon to scramble the eggs slightly in the well. Allow to set for a minute or two before stirring in with the noodles and vegetables.
- Add tomato ketchup, soy sauce and honey. Cook off for a further minute or two and then check seasoning to taste. Garnish with fresh coriander and then remove from heat. When serving, you can add more soy sauce or sambal to taste.
- The measurements for the noodles are estimates. I allowed for 1 block of dried egg noodles per person.
Disclaimer: This post does contain Amazon affiliate links.