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Directions for: Indonesian Stir-Fry
Ingredients
2 l water (2 to 3 Litres)
lb(s) pound (350g) rice noodles
3 3 to 5 eggs (depending on size of pan)
1 Tbsp garlic
1 Tbsp Sambal Olek
2 carrots, chopped
1 onion
2 celery stalks,chopped
lb(s) leftover meat
1 Tbsp bouillon powder
1 cup very hot water
2 Tbsp thick soy or oyster sauce (2 to 3 tbsp, depending on size of pan)
tsp sesame oil
Directions
1. Boil a full kettle of water.
2. Place rice noodles in a large heat proof bowl. Cover with boiling water to soften. Drain in colander, let stand.
3. Scramble eggs with a little water. Set aside.
4. Heat garlic and Sambal Olek in a wok at medium heat.
5. Add to pan the following: carrots, onion, celery and mushrooms. (If you have other vegetables in fridge or frozen peas, throw those in as well.) Stir.
6. Chop up leftover meat and add to pan as you cut. (If using raw chicken, saut in a separate pan). Stir.
7. Add noodles to pan.
8. Blend together in a measuring cup bouillon powder and hot water. Add to pan. Stir.
9. Drizzle sweet soy or oyster sauce all over noodles and veggies in pan. Increase heat to high.
10. Pour eggs all over. Stir until egg begins to clump.
11. Drizzle with sesame oil.
See more: Vegetables, Dinner, Beef, Stir-Fry, Lunch, Mushrooms, Main, Rice/Grain, Dairy-Free