Indonesian · PANTRYHOP RECIPE
Mie Goreng Jawa
25 minutes · 4 servings · omnivore
A Java-style sweet stir-fried noodle dish, milder and darker than many Southeast Asian noodle plates.
Ingredients
Check you have the quantities below.
- 400 g fresh or dried egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 4 shallots, sliced
- 1 cup carrot, julienned
- 2 cups cabbage, shredded
- 1 cup cooked chicken or shrimp
- 3 tablespoons sweet soy sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 4 egg
- 4 lime wedges
Let’s make it
- Cook the noodles according to the package directions, drain, and set aside.
- Heat oil in a wok over medium-high heat. Stir-fry garlic and shallots for 1 minute, then add carrot, cabbage, and chicken or shrimp for 2 minutes.
- Add noodles, sweet soy sauce, soy sauce, salt, and pepper. Toss 2 to 3 minutes until glossy and hot.
- Fry or scramble the eggs in a separate pan until fully cooked, then serve on top with lime wedges.
Cut the noodles and vegetables into smaller pieces for easier eating.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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