Mie Goreng Khol – Fried Noodles with Cabbage
I was debating whether or not to blog this recipe; but I thought why the hell not. Someone out there might be looking for it.
This recipe comes from a magazine rip out which contained a book extract from the book Bali: The Food of My Island Home by Janet De Neefe.
The picture in the magazine looked great, which of course made me want to try it. Although 5 eschalots, 8 cloves of garlic, 5 chillies and 500g of cabbage seems rather excessive for just 2 portions. I went with 4 shallots and less cabbage and chillies and it still seemed like way too much food. Well luckily it tasted good, and I will need to eat in the not too distant futures. Leftovers were inevitable.
As there is no meat in this dish, you can add duck, mince, or tofu. Whatever takes your fancy really. Whilst it was good, it’s not something I think I’ll make again… not when I have billions of cookbooks and magazine rip outs to get through.
Mie Goreng Khol (Fried Noodes with Cabbage)
Janet De Neefe
60ml (¼ cup) vegetable oil
5 Asian red eschalots, thinly sliced
8 cloves garlic, thinly sliced
3 long red chillies, seeded, thinly sliced
2 red bird’s-eye chillies, thinly sliced
2 baby leeks or ½ large leek
500g white cabbage, shredded
1 tablespoon oyster sauce
1 teaspoon kecap manis
1 teaspoon fish sauce
½ teaspoon freshly ground white pepper
150g fresh egg noodles
2 tablespoons Asian fried shallots
1. Heat oil in a wok over a high heat. Add eschalots and garlic, and fry, stirring constantly, for 1 minute.
2. Add the chillies and leeks, and toss for a further minute, stirring constantly. Add the cabbage, sauces and pepper, and cook for 2 minutes or until the cabbage is wilted and soft. It is becomes dry, add a little water.
3. Add noodles and toss until thoroughly mixed with cabbage. You may want to take wok off the heat if you are not able to work quickly. Use tong if you prefer.
4. Add half the fried shallots and toss for another minute or until noodles are cooked through. Taste for seasoning and add salt or more sauced if needed.
5. Top with remaining fried shallots to serve.