I checked the refrigerator after returning from my weekend in Paso Robles and immediately saw that I had half of a package of Chinese egg noodles. I dug around and noticed that I also had some snow peas. Hmmmm.. what to make.
I didn’t want to make the chow mein again. I noticed that the oyster sauce contained MSG. I don’t get specifically a head ache but I definitely felt a reaction. I felt pressure both at the top of my head and on my face. I didn’t really like the feeling so I wanted to avoid MSG.
I searched around and found an interesting sounding recipe on Epicurious for Indonesian Fried Noodles also called Bahmi Goreng or Bami Goreng. I had most of the ingredients. It is similar but different from the Bihun Goreng which used rice noodles. I also liked the combination of soy sauce, fish sauce and sambal to flavor the noodles.
This one is a little more complicated and takes a bit more preparation time. I did vary the recipe. I substituted about 1/3 lbs of shrimp instead of tofu and cut the amount of onion and egg. Next time I will use the full amount of onion. They were very good. I also threw in a handful of cabbage. I also blanched the snow peas and green beans.
The shallot oil adds a lot to the flavor. I also browned the onions a bit and that also added to depth.
Indonesian Fried Noodles
Adapted from Epicurious
3 large shallots (6 ounces)
1/2 cup peanut or vegetable oil
1 pound fresh flat Chinese stir-fry egg noodles (not cooked)
1/2 cup reduced-sodium chicken broth or water
3 tablespoons ketjap manis (Indonesian sweet soy sauce) (I used dark Chinese soy sauce)
1 1/2 tablespoons Asian fish sauce
1 tablespoon sambal oelek or Sriracha (Southeast Asian chile sauce), or to taste
1/2 teaspoon black pepper
3/4 teaspoon salt
1 (14- to 16-ounce) package firm tofu (I used 1/3 lb – 1/2 lb shelled prawns)
4 large eggs
2 large onions, halved lengthwise, then cut crosswise into 1/2-inch slices (4 cups)
2 teaspoons finely chopped garlic
1/4 teaspoon minced fresh red or green Thai or serrano chile, including seeds (I omitted these)
6 ounce snow peas, cut diagonally into 1-inch pieces (2 cups)
6 ounce Chinese long beans or haricots verts, cut crosswise into 2-inch pieces (1 1/2 cups)
2 scallions, cut diagonally into very thin slices
* Garnish: sliced cucumber; sliced tomatoes; lime wedges; sambal oelek or Sriracha (Southeast Asian chile sauce)
Cut shallots crosswise into very thin slices (less than 1/8 inch thick).
Heat oil in wok over moderate heat until hot but not smoking. Add shallots and reduce heat to moderately low, then fry, stirring frequently, until golden brown, 8 to 12 minutes. Carefully pour shallot mixture through a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain, reserving shallot oil. (Shallots will crisp as they cool.) Wipe wok clean with paper towels.
Cook noodles in a 6- to 8-quart pot of boiling unsalted water , stirring to separate, until just tender, 15 seconds to 1 minute. Drain in a colander and rinse under cold water to stop cooking. Shake colander briskly to drain excess water, then drizzle noodles with 2 teaspoons reserved shallot oil and toss to coat.
Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoon salt in a small bowl for sauce.
Cut tofu into 1-inch cubes and pat dry.
Beat together eggs and a pinch of salt. Heat 1 tablespoon reserved shallot oil in wok over moderately high heat until hot but not smoking, then add eggs, swirling in wok, and cook until barely set in center, about 2 minutes. Gently slide egg crêpe out onto a cutting board, then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do not unroll). Keep warm, loosely covered with foil.
Heat 3 tablespoons reserved shallot oil in wok over high heat until hot but not smoking, then stir-fry onions with remaining 1/4 teaspoon salt until deep golden, 8 to 10 minutes. Add garlic and chile and stir-fry 1 minute, then add tofu (or shrimp) and stir-fry 3 minutes. Add snow peas and long beans and stir-fry until vegetables are crisp-tender, about 5 minutes. Add sauce and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir if necessary) until noodles are hot. Transfer to a large platter and arrange egg over noodles. Sprinkle with scallions and half of shallots. Serve remaining shallots on the side.
Cooks’ notes from Epicurious: ·Shallots can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Prepare the vegetables before starting