Sunday, November 4, 2007

Lily's Fried Noodles

This recipe is from my friend Lily who is from Indonesia. She made these the other night at a cooking class and not all the directions were written down. I have tried to write it down as she did it. She cooks like I do - by taste and sight. I am going to attempt to make these on Tuesday so if there are changes I will post them. This recipe would make a large batch - unless you are cooking for a large family I would probably half it. The vegetable seasoning that is in the recipe is like bouillon but vegetable based. It is available in an Asian market - not sure if there is a product like that in regular grocery stores. The Kepac Mannis is only available in Asian groceries at least in our area. It would be best to make this in a wok or at least a very large frying pan.

2 pounds Yakisoba noodles (you can also use spaghetti noodles)
1/2 pound chicken, cubed and marinated in soy sauce and rice wine
1/2 pound raw shrimp, peeled and deveined
1/4 cup oil
3 eggs
1/2 pound napa cabbage, chopped
1/2 pound carrots, julienned
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 teaspoons vegetable seasoning
2 tablespoons Kecap Manis (sweet soy sauce)
4 green onions
bean sprouts

Marinate chicken in rice wine and soy sauce for a few minutes. Stir fry chicken; when the chicken changes color add carrots and saute for a few more minutes. Add shrimp. Make a hole in the middle of the food and break the eggs into the pan; when the whites begin to turn white stir them a little and let them cook. Add cabbage and continue to stir fry. Meanwhile heat noodles in microwave for 3 minutes (if you are using dry noodles - fix according to package directions and do not microwave - they just need to be warm already when they are added to the veggies) Add noodles and other ingredients. Continue stir frying until well blended and heated through.
If you add bean sprouts - you should not keep for leftovers. If you don't think that it will all be eaten and want to include bean sprouts; serve them on the side.