Mie Goreng

Ingredients

• Asian egg noodles -- 1 pound
• Oil -- 3 tablespoons
• Onion, thinly sliced -- 1
• Red chile peppers, finely chopped -- 2 or 3
• Garlic, minced -- 2 or 3 cloves
• Shrimp, peeled and deveined -- 1 pound
• Cabbage, shredded -- 1/2 head
• Scallions, chopped -- 3 or 4
• Tomatoes, seeded and chopped-- 1 cup
• Light soy sauce, or kecap manis -- 2 tablespoons
• Beans sprouts -- 1 cup
• Salt -- to taste

Method

1. Cook the noodles according to package directions, taking care not to overcook them. Drain the noodles, rinse them with cool water, drain again and set aside.
2. Heat the oil in a wok or large skillet over high flame. Add the onion, chiles and garlic and stir fry until the onion is translucent, 2 to 3 minutes.
3. Add the shrimp and stir fry for another minute or two, or until the shrimp is almost cooked through and pink.
4. Add the cabbage and scallions and stir fry for 2 or 3 minutes more, or until the vegetables are tender but still crispy.
5. Stir in the tomatoes and soy sauce or kecap manis, reduce heat to medium-low and simmer for 2 to 3 minutes.
6. Stir in the sprouts, adjust seasoning with salt and serve hot.

Mie Goreng Variations

• Meats: Thinly sliced chicken, beef, lamb or pork is also popular. For a vegetarian version, use cubed firm tofu or deep-fried tofu.
• Vegetables: Try using thinly sliced bell peppers, thinly sliced and blanced carrots or broccoli, chopped bok choy, celery sliced on a bias.
• Seasonings: Substitute 3 or 4 minced shallots for the onions. Saute some minced ginger or galangal with the onions. Add a teaspoon of shrimp paste toward the end of sauteing the onions. Add a squirt of sambal oelek chili paste for extra heat.
• Garnishes: Lots of options are available for garnishing your mie goreng: fried onion flakes, thinly sliced cucumber, pickled shallots. Or make a thin omelet with a couple of eggs, shred it and use it to top the noodles.