Indonesian Mie Goreng Noodles

Ingredients

• Egg noodles

  Dry, unenriched

  270g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Beef

  Carl Buddig - Walmart

  500g

• Egg

  Whole, fresh eggs

  6 medium or 264g

• Garlic Salt

  Cain's - Walmart

  1 tsp or 4g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  5 cloves, minced or 15g

• Cabbage

  Chinese (pe-tsai), raw

  100g

• Carrots

  Cooked, boiled, drained, with salt

  1 carrot or 46g

• Broccoli

  Raw

  1 ¹³⁄₁₆ lb or 816g

• Mushrooms

  Shiitake, raw

  1 mushroom or 19g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Soy sauce

  Regular sodium, Shoyu

  5 tbsp or 80g

• Oyster sauce

  Ready-to-serve

  4 tbsp or 72g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

Directions

1. Bring a pan of water to the boil and cook the ramen noodles until soft, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
4. Recipe by: Fellicia (source: http://allrecipes.co.uk/recipe/20480/indonesian-mie-goreng-noodles.aspx)