Javanese Chicken Mie Goreng
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kecap manis, Indonesia's thick sweet soy sauce, caramelizes the moment it hits a hot wok and lacquers the egg noodles a deep, glossy brown.
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That sweetness is what sets Javanese mie goreng apart from Chinese-style fried noodles, and a spoonful of sambal keeps it from turning cloying. Shallots and garlic fried golden lay the aromatic base, and chicken thigh sliced thin cooks through in a few minutes over high heat while staying juicy. Noodles that are still wet drop the wok's temperature and leave the stir-fry soggy, and a weak flame in the last minute does the same. Java's street stalls serve it with a runny-yolked fried egg, prawn crackers, and a wedge of lime to cut the sweetness.
Ingredients
Instructions
- 1
Boil 300g egg noodles for 2 to 3 minutes until tender, rinse in cold water to keep springy, and drain well.
- 2
Slice 220g chicken thigh into 0.5cm thin strips and finely mince 60g shallots and 1 tbsp garlic.
- 3
Heat 2 tbsp oil in a wok until lightly smoking.
Add the shallots and garlic, and saute until golden and fragrant.
- 4
Add the chicken and stir-fry over high heat for 2 to 3 minutes until the outside is cooked.
Add 120g cabbage and toss for 1 minute until just wilted.
- 5
Add the cooked noodles, 2.5 tbsp kecap manis, 1 tbsp soy sauce, and 1 tbsp sambal.
Toss quickly over high heat for 2 minutes until the noodles absorb the sauce and turn glossy.
- 6
Plate immediately when the noodles are evenly coated and glossy and the chicken is opaque in the center with no pink.
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