Creamy Coconut Milk Mie Goreng
Creamy Coconut Milk Mie Goreng
Embark on a culinary adventure with this Creamy Coconut Milk Mie Goreng, a delightful Indonesian noodle dish that offers a comforting twist on a beloved classic. Originating from the vibrant street food culture of Southeast Asia, Mie Goreng, meaning 'fried noodles,' is a staple dish enjoyed across Indonesia and beyond. This particular rendition elevates the experience by infusing the savory stir-fry with rich, velvety coconut milk. This addition not only softens the flavors but also creates a luxuriously smooth sauce that beautifully coats the tender noodles, succulent chicken, and crisp mixed vegetables. It's a perfect example of how Indonesian cuisine, with its masterful blend of sweet, savory, and aromatic notes, can be both familiar and excitingly new. Imagine the fragrant aroma filling your kitchen as you whip up this satisfying meal, a testament to the cross-cultural influences, often referred to as Indochinese cuisine, that have shaped Indonesia's rich culinary tapestry. This recipe is your passport to a deeply satisfying Indochinese flavor profile, perfect for a weeknight dinner or an impressive dish for guests.
- Preparation time
- 20 min
- Cooking time
- 18 min
- Total time
- 38 min
- Servings
- 4
Instructions
Prepare Noodles
- 1Cook the mie noodles according to package directions until al dente. Drain thoroughly and set aside. If using fresh noodles, reduce cooking time.
Make the Sauce
- 1In a small bowl, whisk together kecap manis, coconut milk, light soy sauce, oyster sauce (if using), chili paste (if using), and sesame oil. Set aside.
Stir-fry
- 1Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced shallots and minced garlic, and stir-fry until fragrant, about 30 seconds.
- 2Add the sliced chicken to the wok and stir-fry until it's no longer pink and is cooked through. Remove chicken from the wok and set aside.
- 3Add the remaining 1 tbsp of vegetable oil to the wok. Add the carrots, shredded cabbage, and green beans. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- 4Push the vegetables to one side of the wok. If using, pour the beaten egg into the empty space and scramble until just cooked. Mix it with the vegetables.
- 5Return the cooked chicken to the wok. Add the drained noodles and pour the prepared sauce over everything. Toss well to coat all ingredients evenly.
- 6Continue to stir-fry for another 2-3 minutes, allowing the noodles and vegetables to absorb the sauce and heat through. Ensure everything is well combined.
Serve
- 1Divide the creamy coconut milk mie goreng among serving plates. Garnish with chopped scallions and fried shallots (if using). Serve immediately.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 21 g
- Carbs
- 65 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 21 g |
| Carbs | 65 g |
Tips
- Prepare all your ingredients (mise en place) before you start stir-frying, as the cooking process is very quick.
- Adjust the amount of chili paste to suit your preferred level of spice. A touch of sambal oelek works well directly in the sauce.
- For an authentic touch, serve with a side of pickled cucumbers (acar timun) or a dollop of chili sauce.
