Mie Goreng [Indonesian Fried Noodle] with Kohlrabi Noodles

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Home > posts > 2014 > 11 > 20141110_203529_mie-goreng-indonesian-fried-noodle-with-kohlrabi-noodles.html

Mie Goreng [Indonesian Fried Noodle] with Kohlrabi Noodles

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We made Mie Goreng, a Java Fried Noodle that Meredith had and loved when she visited Indonesia. The biggest thing we did though was to use spiralized kohlrabi for the noodles. We sprialized 3 of them and the stir-fried it in two batches until they were softer and beginning to cook.

For the rest, we made two batches of the recipe (lunch and dinner) and made the following changes to each batch:

1.5 kohlrabi worth of noodles, stir-fried instead of egg noodles
Home made Kecap Manis (see below)
Substituted a mix of macadamia nuts and cashews for candlenut. Toasted
No broth (shrimp or otherwise) -- We simply forgot but it didn't need it
Double the shrimp per batch
No celery
Red cabbage instead of green
Baby mustard greens instead of regular

It stir-fried well. I was a bit worried about the shrimp but I threw them in a few second before the greens and they cooked enough. I did have to scrape (with a wooden spatula) the bottom of the wok from the paste sticking. Making the paste was torture on the eyes from the shallots but other than that, the work of the meal was really just chopping.

And it came out really good. Meredith said that it was reminiscent of what she had in Indonesia. We'll make it again. And, it was pretty low points. Basically just from the shrimp, the oil and the sugar in the Kecap Manis.

Recipes

Kecap Manis [Indonesian Sweet Soy Sauce] (from Fuss Free Cooking)

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Mie Goreng [Indonesian Fried Noodle] (from Wok With Ray)

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Original WP Post ID: 9201

Original WP Pub Date: 2014-11-10_203529