Indonesian Fried Noodles Recipe

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Indonesian Fried Noodles
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Ingredients
18
Count
Nutrition
949
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Cut shallots crosswise into very thin slices (less than 1/8 inch thick) with slicer.
  2. 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.
  3. 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.
  4. Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoon salt in a small bowl for sauce.
  5. Cut tofu into 1-inch cubes and pat dry.
  6. 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.
  7. 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 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.
  8. Cooks' notes: ·Shallots can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature. ·Fresh lo mein noodles (not cooked) can be substituted for stir-fry noodles. Boil until just tender, 2 to 3 minutes (or follow package directions), then proceed with recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 949.04 Kcal (3973 kJ)
Calories from fat 227.79 Kcal
% Daily Value*
Total Fat 25.31g 39%
Cholesterol 209.83mg 70%
Sodium 8705.31mg 363%
Potassium 990.53mg 21%
Total Carbs 139.98g 47%
Sugars 105.05g 420%
Dietary Fiber 9.2g 37%
Protein 45.23g 90%
Vitamin C 17.3mg 29%
Iron 16.6mg 92%
Calcium 761mg 76%
Amount Per 100 g
Calories 127.8 Kcal (535 kJ)
Calories from fat 30.67 Kcal
% Daily Value*
Total Fat 3.41g 39%
Cholesterol 28.26mg 70%
Sodium 1172.24mg 363%
Potassium 133.38mg 21%
Total Carbs 18.85g 47%
Sugars 14.15g 420%
Dietary Fiber 1.24g 37%
Protein 6.09g 90%
Vitamin C 2.3mg 29%
Iron 2.2mg 92%
Calcium 102.5mg 76%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.3
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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