Javanese Chicken Mie Goreng
Javanese chicken mie goreng is an Indonesian stir-fried noodle dish distinguished by its use of kecap manis - a thick, sweet soy sauce that caramelizes in the wok and gives the noodles a glossy, dark coating. Egg noodles are tossed over high heat with sliced chicken thigh, shredded cabbage, and scallions, picking up smoky wok char along the way. A base of fried shallots and garlic provides aromatic depth beneath the sweet-salty sauce. Topped with a fried egg and served with prawn crackers and a wedge of lime, it is a complete one-plate meal found at street stalls across Java and beyond. The sweetness of kecap manis sets it apart from Chinese-style fried noodles and makes it immediately recognizable.
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Instructions
- 1
Boil noodles 2-3 minutes, rinse briefly, and drain well.
- 2
Slice chicken thigh thinly; finely chop shallot and garlic.
- 3
Heat oil in a wok and sauté shallot and garlic until fragrant.
- 4
Add chicken and cook on high heat, then stir-fry cabbage for 1 minute.
- 5
Add noodles, sweet soy, soy sauce, and sambal; toss quickly over high heat.
- 6
Serve once noodles are evenly coated and glossy.
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