Indonesian Stir Fried Noodles

Noodles are the most fascinating form of food and it has been dazzling us all since our childhood.

From maggie noodles to the hybird Chinese noodles and pastas our moms used to make for us to the chowmein from the desi influenced Chinese restaurants noodles have never failed to make us feel excited.

As I got into cooking and explored more cuisines I tried many form of pastas and noodles. Today I will try one more type of noodles which are known as Indonesian Stir Fried Noodles and is one of teh most famous street foods in Indonesia.

INGREDIENTS FOR SAUCE:

2 tablespoons soy sauce

1 tablespoon sweet soy sauce or oyster sauce

1 tablespoon red chili sauce

(click on this link http://chefshamsher.blogspot.com/2015/09/thai-red-curry-chicken.html to see how to make red pepper paste)

¼ cup chicken stock

1 tablespoon honey

2 teaspoon fish sauce

INGREDIENTS FOR STIR FRY:

200 grams of chinese egg noodles

2 Tbs cooking oil

200 grams of shrimps or your favorite type of meat

2 cloves garlic finely chopped

½ onion finely chopped

1 small carrot, sliced

Half cababge cut in bite size

beansprouts (can find it at alfatah or green valley if not then skip)


1 egg for serving

Add one tablespoon of oil in a owk on high heat and fry the shrimps. 

Season with salt and pepper and take them out as soon as they change color.

Make the sauce by adding chicken stock, soy sauce, fish sauce, oyster sauce, red chili paste and honey in a bowl.

Mix it well.

Add one more tablespoon of oil in a wok and add chopped garlic and onion. Fry until the garlic is brown and onions are translucent.

Add carrots and cabbage and fry for 2 minutes.

Season the vegetables with black pepper and salt according to your taste.

Add noodles to the wok and pour the sauce over it.

Mix the noodles well.

Add shrimps and been sprouts. Stir them in properly.

I had a green onion so I diced it inside as well.

Fry an egg. Sunny side up.

Serve Indonesian Stir Fried Noodles with a fried egg and sprinkle some sesame seeds on it. Do try it it is amazing.

Spicy Korean Shrimps

How am I not making shrimps in this season? is a question asked to me by many. 

Well get ready for a number of different shrimp recipes and I am not going to hold myself on the spice.

If your life is not spicy at least your food should be. That's what I believe in and I believe in nothing.

This time around I made Spicy Korean Shrimps and they almost burned me to the ground.

INGREDIENTS:

500 grams large shrimps with tail on

1 tablespoon red pepper paste OR Gochujang, Korean red pepper paste

(click on this link http://chefshamsher.blogspot.com/2015/09/thai-red-curry-chicken.html to seehow to make red pepper paste)

1 tablespoon red pepper flakes or Gochugaru, Korean red pepper flakes for people living in US or UK

1½ tablespoon Soy sauce

2 tablespoons honey

1/2 teaspoon cornflour

¼ teaspoon black pepper

6 garlic cloves chopped

1 medium onion cut in 1/2 inch slices

1/2 small cabbage cut in 1/2 inch slices

1/2 small carrot finely sliced

2 chopped green onions

1 green chili to taste

I HATE CUTTING VEGETABLES BUT SOMETIMES I imagine I am doing it to the people I despise so it is all good.

Let's start this with making the sauce.

Add red chili paste, pepper flakes, cornflour, black pepper, honey, soy sauce and chopped garlic cloves in a bowl and mix it properly.

If this seems too spicy for you or your family you can add a tablespoon of ketchup to make it a bit more tangy.

Add this sauce to the shrimps.

Coat the shrimps with the sauce properly and set aside for 10 minutes.

Heat oil in a wok and start by frying carrots, followed by cabbage, onions and green chilies.

Season these vegetables with salt and pepper.

Add the shrimps with the sauce in the wok and fry until the shrimp changes colors.

Add the green onions, turn off the stove and give it a good stir. Spicy Korean Shrimps are ready to be served.

Have the shrimps with white boiled rice or egg noodles and keep a gallon of cold water besides you just to keep yourself ready for any kind of emergency.