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home > recipes > pasta > mee goreng
from US Indonesian Fried Noodles Serves 4 250g (8oz) fine egg noodles 250g (8oz) prawns, raw or cooked 4 tablespoons peanut oil 1 onion, finely chopped 1 fresh red chilli, seeded and sliced teaspoon dried shrimp paste (trasi) 2 stalks celery, finely sliced small wedge of cabbage, finely shredded 1 teaspoon salt teaspoon pepper 1-2 tablespoons light soy sauce Garnish : fried onion flakes 4 spring onions thinly sliced cucumber Soak the noodles in hot water, whilst bringing a large saucepan of water to the boil. Drain noodles and drop into the boiling water & return to the boil for 1-3 minutes. Keep testing one strand every minute or so because they must not overcook ; like good spaghetti, they must be tender but still firm to bite. As soon as they reach this stage, drain in colander and run cold water through them until they are cool, or else they will continue to cook under their own heat. Drain well. Shell and devein prawns. Heat peanut oil in a wok or large deep frying pan. Fry onion, garlic and chilli until onion is soft and golden. Add trasi and prawns, and stir fry until cooked through. Add celery, cabbage, salt and pepper and fry for a further minute or until tender. Vegetables should retain their crispness. Add noodles and keep turning the mixture so that every part of it gets heated through. Season with soy sauce to taste. Pile into a serving dish and sprinkle onion flakes over the top. Chop the spring onions, green leaves and all, and sprinkle over. Arrange cucumber slices around the edge of the dish. Serve hot.

Mee Goreng


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(posted April 18, 2011)

from US

Indonesian Fried
Noodles

Serves 4
250g (8oz) fine
egg noodles
250g (8oz) prawns,
raw or cooked
4 tablespoons
peanut oil
1
onion, finely chopped
1 fresh red chilli, seeded and sliced
teaspoon dried
shrimp paste (trasi)
2 stalks
celery, finely sliced
small wedge of
cabbage, finely shredded
1 teaspoon
salt
teaspoon pepper
1-2 tablespoons
light soy
sauce
Garnish :
fried
onion flakes
4 spring onions
thinly sliced
cucumber

Soak the
noodles in hot water, whilst bringing a large saucepan of water to the boil. Drain noodles and drop into the boiling water & return to the boil for 1-3 minutes. Keep testing one strand every minute or so because they
must not overcook ; like good spaghetti, they must be tender but still firm to bite. As soon as they reach this stage, drain in colander and run cold water through them until they are cool, or else they will continue to cook under their own heat. Drain well.

Shell and devein prawns. Heat
peanut oil in a wok or large deep frying pan. Fry onion, garlic and chilli until onion is soft and golden. Add trasi and prawns, and stir fry until cooked through. Add celery, cabbage, salt and pepper and fry for a further minute or until tender. Vegetables should retain their crispness.

Add
noodles and keep turning the mixture so that every part of it gets heated through. Season with soy
sauce to taste. Pile into a serving dish and sprinkle onion flakes over the top. Chop the spring onions, green leaves and all, and sprinkle over. Arrange cucumber slices around the edge of the dish. Serve hot.



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