- 1 250g pkt dried wheat noodles
- 2 tbs peanut oil
- 2 eggs, at room temperature, lightly whisked
- 200g pork fillet, very thinly sliced
- 1 carrot, peeled, diced
- 1 red capsicum, deseeded, diced
- 8 green shallots, trimmed, thinly sliced diagonally
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 400g small cooked prawns, peeled, chopped
- 2 tbs kecap manis
- 1 tbs sambal oelek
- 75g bean sprouts
- Pinch of salt
Method
- Place noodles in a heatproof bowl. Cover with plenty of boiling water and set aside, stirring occasionally to separate, for 5 minutes or until soft.
- Meanwhile, heat 2 tsp of oil in a wok over medium-high heat. Add eggs, tilting wok until they cover base and sides. As omelette begins to set, lift edges so uncooked egg runs underneath. Cook for 1 minute or until set. Slide onto a chopping board and roll into a log. Use a sharp knife to cut crossways into thin slices. Place on a plate and set aside until required.
- Add another 2 tsp of the oil to the wok and increase heat to high. Add the pork and stir-fry for 2 minutes or until browned. Transfer to a bowl and set aside until required.
- Heat the remaining oil in the wok. Add the carrot, capsicum, half of the shallots, garlic and ginger, and stir-fry for 1 minute.
- Drain the noodles and add to the wok with the pork, prawns, kecap manis and sambal oelek, and stir-fry for 2 minutes or until the noodles are heated through.
- Remove from heat. Add the bean sprouts and toss gently until well combined. Taste and season with salt.
- Divide among serving plates and top with the sliced egg and remaining green shallots. Serve immediately.
Cooking Time
30 minutes
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Kamis, 24 Maret 2011
Mie goreng
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