Home > Filters & Accessories > Tips > Recipes > Dinner Recipes > Indonesian Egg Noodles, by the Blazing Hot Wok Indonesian Egg Noodles, by the Blazing Hot Wok |
| Want to add an interesting spin to some of your favorite dishes? Then the Blazing Hot Wok blog is a must-read for you. Not only are the photos so mouth-wateringly delicious, but the blogger, D.P., really knows how to create a blend of ingredients that add a unique flair to dishes - learning how to properly combine spices and other ingredients isn't an easy science to master, but she certainly has! Oh, and you know who to visit when it comes time to purchasing a Wok. We hope you enjoy the Blazing Hot Wok's Indonesian Egg Noodles - we sure will for dinner tonight! Indonesian Egg Noodles, by the Blazing Hot Wok Ingredients: 1 pound fresh thick egg noodles 2 shallots, minced 3 spring onions, minced 4 cloves garlic, minced 2 tsp fermented shrimp paste dissolved in 1 tbs water 1 tbs tomato paste 2 tbs kecap manis (Indonesian sweet soy sauce) 4 eggs, fried over easy for serving fried onions for topping 2 green onions, finely sliced for garnish Preparation: Combine the mined herbs together in a small bowl. They will go into the wok together. Dissolve the shrimp paste in water, making sure to break up the clumps. Don't fret about the smell. It will taste good! Mix the tomato paste and kecap manis together until thoroughly combined. Set aside until needed. In a wok over medium-high heat, add about 2 tbs oil (grapeseed, peanut or canola oil are best). When hot, but not smoking, add the minced herbs and stir-fry until fragrant and beginning to brown a bit. Don't let them burn! Add the shrimp paste and stir to coat the herbs. Fry for about 30 seconds. Add the noodles then the kecap manis sauce. Turn the noodles in the sauce. Make sure they are well-coated. I found that using tongs to turn the noodles works well. Adjust flavor with salt or fish sauce, if needed. When the noodles are heated through, they are done! Remove to a plate and keep warm while frying the eggs. Serve on individual plates, each portion topped with a fried egg and garnished with fried onions and/or thinly sliced scallions. |