Mie Goreng (Fried Noodle)

I'm so looking forward to the slower pace of the weekend, doing something slow and relax, sipping morning caffeine, and admiring beautiful bloom in every sips and reading a good book for the rest of the day ... HHmmm ... I wish ....

My days including weekend, recently have been  pretty much  "active" compared to last year, that's my main excuse to say no when a couple came ordering wedding  cake. My excuse seemed didn't convince them thus they still insisted to make me making wedding cake for them. I was under pressure, really. It was not a good start. The picture below is one of them,(yeah there's more than one) the design may be acceptable but I in come of neatness well... my 10 yo daughter could do better.

 I was saved by my gum paste collections that I deliberately made 3 month beforehand for someone in my family.

 

Let's talk about food that far less easier to make rather than wedding cake, Mie Goreng or fried noodle is one of easiest Chinese dish that I love to put on my weekly menu. The girls love it, so does hb. Essential ingredient mostly on the three sauces, I used soy sauce which you know; it's salty kind of and Kecap Manis that also soy sauce, made with palm sugar as part of its ingredient, so .. it's sweet. The third sauce is good quality of oyster sauce.

It's been a while that I've never participated in foodie event, not proud of it, guys... This time as I heard there is Chinese Food Week in NCC Community, I talked to my self, you have to, and here it is my contribution. Mie Goreng .. that doesn't even sound Chinese, does it ? Well that's how we say it in Indonesia.   

Mie Goreng
Source Morning Song

500g yellow noodle from the fridge section
1 cup of sliced mushroom
1/2 cup of carrot, julienne

1 piece of cooked breast fillet, striped
100 gr of prawn skinless
3 pieces of  baby bok choy, chopped
2 tbs of olive oil or peanut oil

3 cloves garlic, crushed and chopped

2 spring onion chopped 

1/2 cup chicken stock

2 tbs soy sauce
2 tbs oyster sauce 

2 tbs tomato sauce or tomato ketchup
3 tbs (or more) Kecap Manis
1 tsp of pepper 

sugar and salt to taste
fried shallot 

Method

1. Cook yellow noodle in a hot boiling pan, just a view minute, until it just loosen. Drain, and rinse with cold water. Set aside.
2. Heat  2 tbs of the oil in a wok over a medium-high heat. Add garlic, spring onion until fragrant add prawn stir fry it, then add chicken stock.
3. Add carrots, mushroom, bok choy, soy sauce, kecap manis, oyster sauce, sugar, salt and pepper. Add cooked chicken and the noodles stir-fry until all combine for 5 minutes.
4. Transfer to serving plate and sprinkle with fried shallot.