This is not very difficult dish to cook, as you can call it as a super duper easy fried chicken noodle. To me, it’s included to be a yummy Indonesian dish, fresh and very quick to serve. No doubt that the flavour is literally a typical home cooking and very humble. The use of the basic spices such garlic and white pepper just makes the noodles taste truly genuinely “home” and combined with the flavours that relish from the vegetables which makes this dish so particularly wonderful.
My version of chicken veggie noodles base on my mother mie goreng jawa (Java style fried noodles), the only different I’ve made is the use of the noodles.
I use veggie noodles made from spinach, its no artificial flavouring and no artificial coloring, its really great choice and it widely available in the Island, while my mother always use fresh/dried yellow egg noodles.
To be honest, I'm spoiled by my mother home cook food, everything she cooked always turns so special and delicious, most of the time, my mind always recalled to all her signature dishes. I'm trying to memorise each taste of her home-cooked food, write it down, cooking it and save it here for the future.
Perhaps, the spring is coming very soon, warmer temperatures, longer days, fresh food – all are classic signs that spring is upon you, I think by presenting the Indonesian style noodles recipe is absolutely a great choice!
Chicken veggie noodles (Mie goreng Jawa)
100gr dried organic spinach noodles
½ cup diced chicken meat
3 tablespoons cooking oil
2 cloves garlic, chopped
3 tablespoons water
Salt to taste
1 heaping cup shredded cabbage
1 heaping cup bean sprouts, root off
1 carrot, cut into matchstick
3-4 stalks spring onions, sliced diagonally
Few stalks of celery leaves or coriander leaves, chop
1 ½ tablespoons light soy sauce (kecap asin)
1 tablespoon sweet soy sauce (Indonesian sweet soy sauce/kecap manis)
½ teaspoon white pepper powder
Instruction how to perfectly cook the dried noodles
Boil a pot of water, add in the dried veggie noodles,
drop 1 table spoon of cooking oil to avoid the noodles of being lumpy.
Let it boil for 3-4 minutes.
Remove from the water and strained.
Place the noodles in a big bowl,
drop another 1 table spoon of cooking oil over the cooked noodles.
Mix up the noodles and oil using your hands
or chopsticks to avoid the noodles to get stick each other, set aside.
Heat the oil in a wok over high heat, add the chopped garlic and stir-fry until aromatic.
Add in the chicken, do a quick stir until the chicken turns to pale colour.
Add in the shredded cabbage and carrot and do a few quick stirs.
Add in noodles, light soy sauce, sweet soy sauce, white pepper powder
and 3 tablespoon of water-season well with salt.
Keep on to stir fry until the noodles are well blended with the seasonings
and completely cooked through.
Lastly, toss in bean sprouts and spring onions, do a quick finishing stir.
Dish out on a plate or bowl, garnish with celery leaves or coriander leaves
Serve right away
You can always substitute the veggie noodle with egg noodles (fresh/dried)
You can always use prawns or adding the left over roast chicken too
Serve the chicken veggie noodles with acar to make the whole combo just perfect!