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Indonesian-Style Fried Noodles
These savory-sweet noodles are a riff on Indonesian mee goreng. Stir-fried red bell peppers and cabbage add texture and color to the tangle of chewy-tender noodles that get flavorful browning in a hot skillet. Look for fresh yellow Asian wheat noodles, often sold as lo mein or oil noodles, in the refrigerated section of the supermarket near the tofu. For spiciness and a little acidity, offer sambal oelek (or chili-garlic sauce) and lime wedges on the side.
pound fresh yellow Asian wheat noodles, such as lo mein
Kosher salt and ground black pepper
01In a large pot, bring 2 quarts water to a boil. Add the noodles and cook until just shy of al dente, 2 to 3 minutes. Drain, rinse under running cold water until fully cooled, then drain again. Toss with 1 teaspoon of oil; set aside.
Hi Tamara -
We haven't tested with dried, but it should work. Obviously cook them separately in boiling water, drain, and then add as instructed. I would undercook the noodles until just shy of al dente, maybe even a little more so they don't overcook when you brown them.
The Milk Street Team
Very easy to make and very delicious. Family was unanimous to make this again!