I can eat noodles just as often as rice. That's what we grow up accustomed to in Indonesia. All kind of noodles, fried, soup, gravy-ish. Fancy with all the trimmings or very plain: noodles, with garlic, beansprouts and eggs, soy sauce of course. For the latter, if it's being whipped up with very well-made noodles - oooh..it tastes just heavenly!!!
That said, my usual is full to the brim trimmings. Shrimp, fishball, veggies, eggs, chicken, et cetera!! Mhhmhh. At first, Vik just did not get this deep love I have for noodles. Even after gentle (and later, grumpy) explanation of that's just what 'we' eat!! He always thought noodle is either those ramen type or Pad Thai!! Just imagine my exasperation. I knew he'd changed his perception as we traveled through S.E.Asia. He was in awe to see noodles in various thickness, form, taste and the 1001 ways of it being cooked. I said I told you so in every chance I got. ;)
Anyhoo, weather has been gloomy - I sort of love gloomy rainy weather. It's just perfect for sitting on balcony, reading and falling asleep weather, ya know? Vik, on the other hand, detests this weather. He prefers either hot days, or just cold snowy days. Nothing in between. What perfect food to cure his moody day? A plate of fried noodles!!! Hot out from wok, sitting on the balcony. With a cup of jasmine tea.
- 250 gr noodles
- 3 cloves garlic, minced
- 3 tbsp chillies in oil
- 3 handful of beansprouts (we love beansprouts)
- 1 cup of green leaf vegetables, chopped coarsely (I use romaine lettuce)
- 6 beef meatballs, cut thick
- 1/4 cup boneless chicken (or shrimp)
- 3-4 tbsp soy sauce
- 2 tbsp sweet soy sauce
- 1 egg
- cilantro, chopped (optional)
- Heat oil in pan. Toss in garlic. Stir fry.
- Toss in chilies. Toss in chicken. Fry.
- Add meatballs. Stir. Add in eggs. Let it set for a while before scrambling it.
- Toss in lettuce. Stir well with everything.
- Turn the heat up to high. Toss in noodles. Pour both salty and sweet soy sauce. Stir quickly but try to do it lightly. Overworking the noodles can break them apart. Wok tossing-flicking skill is very useful in dishes like this.
- Toss in beansprouts. Stir and mix thoroughly, just for a minute or so. Turn off the heat.
- Stir in fresh cilantro.