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Home , Fish sauce, Mie goreng

PRAWN AND CHICKEN FRIED UDANG

Mie goreng translates as ‘’ and there If using fresh egg noodles, poke a few holes in are as many variations as there are islands in the and massage to separate them. If using . Common to each version are the chewy dried egg noodles, cook according to the packet egg noodles that form the base of the dish, coated instructions. Drain and set aside. in a delicious sweet and salty , stirred together Heat 3 tablespoons of oil in a deep, heavy-based with vegetables, , or . saucepan over a high heat. When the oil is Enjoyed by both young and old alike, this shimmering, add the chicken pieces. Fry the comforting Indonesian meal will satisfy even the chicken until it begins to brown and you can no fussiest of little eaters and is a great meal to cook for longer see any raw pinkness, then add the sliced the whole family. It’s a dish that can be made from and fry for 1 minute, stirring continuously. whatever is lurking in your fridge or pantry, so feel Push the chicken to one side of the pan and free to swap out the and chicken for tofu add another 2 teaspoons of oil. Pour the beaten and include any greens that need using up. Serve eggs into the oil and allow the eggs to set for with kerupuk or crackers for extra crunch. 1 minute before stirring briefly to scramble them, then stir everything together. Add the prawns Origin Popular all over Indonesia and mangetout and cook for another 2 minutes, suggestion Fermented sambal adding a little more oil if the pan looks dry. Stir terasi (p.208) continuously so it does not burn. Serves 4 Add the noodles to the pan and stir well to combine with the rest of the ingredients. Finally, add the soy, kecap manis, sauce and to the 480g fresh egg noodles or 200g dried egg noodles pan and stir well to warm everything through. 2 skinless, boneless chicken breasts (about 330g total weight), cut into bite-sized pieces Divide the noodles between four serving plates 3 garlic , peeled and thinly sliced and serve immediately with a sprinkle of spring 2 eggs, beaten and a side of crackers. 225g raw king prawns, peeled and deveined 200g mangetout 3 tbsp light 2 tbsp kecap manis (p.254) 2 tbsp 2 tbsp tomato ketchup Coconut oil or sunflower oil, for frying

To serve 2 spring onions, thinly sliced on the diagonal Kerupuk (p.28) or prawn crackers

132 Fish & Seafood 133 Fish & Seafood