Mie goreng with caramelised cabbage, broccoli and prawn

Mie goreng

February 2, 2015 • Cook • Views: 3642

This tasty Indonesian delight is straight off the blog from the culinary wonder-woman Janet DeNeefe. I’ve yet to buy her book but I’ll be following her weekly recipes in the lead up to the Ubud Food Festival, the tastiest of which I’ll repackage and bring to you here. The best thing about Mie Goreng is its simplicity – the ultimate comfort dish for when you’re in the mood for vegging out. Add whatever proteins or greens you like; I’ve beefed this one up with prawns and broccoli.

Method

In a large non-stick pan, bring the oil to a medium heat and fry up shallots and garlic for 20 seconds or until fragrant.

Add in chilli and cook for a further 20 seconds, then stir through cabbage, sauces and pepper. Cook for about 6 minutes, until cabbage has caramelised and is soft. Add in broccoli, prawns and half the dried shallots, cooking for a further 2-3 minutes.

Use a pair of tongs to stir through the noodles, using as much of the chicken or vegetable stock as necessary to keep the dish moist. Fry the noodles until juicy – adding in any further sauces if necessary.

Serve hot, garnished with the remaining shallots.

 

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