Indonesia

Indonesian Fried Noodles (Mie Goreng)

Ingredients:

3 tablespoons peanut oil, divided
2 large eggs, lightly beaten
6 ounces dried Chinese egg noodles or spaghetti
6 ounces skinless, boneless chicken breast, thinly sliced
4 ounces boneless pork loin chop, sliced
2 garlic cloves, minced
2 cups thinly sliced napa cabbage
¾ cup sliced green onions
1 celery stalk, thinly sliced
3 tablespoons fat-free, lower-sodium chicken broth
1 tablespoon kecap manis (sweet soy sauce)
1 tablespoon lower-sodium soy sauce
½ cup packaged fried onions

Directions:

Step 1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour eggs into pan; swirl to form a thin omelet. Cook 1 minute or until cooked on bottom. Carefully turn omelet over; cook 30 seconds. Remove from pan. Roll up omelet; cut roll crosswise into thin strips. Keep warm.

Step 2
Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.

Step 3
Heat a wok over high heat. Add 2 tablespoons oil; swirl. Add chicken, pork, and garlic; stir-fry 1 1/2 minutes. Add cabbage, green onions, and celery; stir-fry 1 minute. Stir in broth, kecap manis, and soy sauce. Add noodles; stir-fry 3 minutes or until thoroughly heated and noodles begin to lightly brown. Add egg; toss gently. Top with fried onions. Serve immediately.

Submitted by Fanny Alam - IVLP Alumni 2020 Indonesia