SERVES 3
INGREDIENTS:
FOR THE MIE GORENG:
1 Clove of Garlic
2 Shallots (sliced thinly, green parts only)
1 Brown Onion
Sesame Oil (for cooking)
Pinch of. Sea Salt
270g Organic Ramen Noodles (Use rice noodles if GF)
500ml Vegetable, Chicken or Beef Stock
FOR THE SAUCES:
2 TBLS Kecap Manis
2 TBLS Sriracha
3 TBLS Garlic Oil
TO SERVE:
Shallots (fresh or *fried)
Coriander Leaves (torn)
*Asian Greens
* Eggs (poached) OMIT if Vegan
METHOD:
Prepare your sauces if you haven’t already. (Click on each sauce to link to recipe)
Heat sesame oil in a large deep saucepan over a medium heat, throw in garlic and onion and sauté until onion softens and turns clear, add the stock and pinch of se salt and bring to the boil.
Add the Ramen Noodles, and boil for about 4 minutes (top with water if stock doesn’t completely cover them). Remove from heat.
If you prefer to have broth with your mie goring, reserve the liquid when you strain the noodle. Strain the noodles and return back to the pot.
Stir through the 3 sauces and toss well to combine.
Divide Mie Goreng among bowls, add a few ladles of broth if you like some liquid, otherwise top with fried/fresh shallots, coriander, asian greens and poached egg.
*OPTIONAL