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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.
4-6
Servings
Tip
Don’t forget to rinse the noodles under running cold water after boiling and draining. This stops the cooking so the noodles don’t wind up overdone in the finished dish. After rinsing, be sure to drain the noodles well by shaking the colander and tossing them about.
40 minutes
Ingredients
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1
pound fresh yellow Asian wheat noodles, such as lo mein
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Kosher salt and ground black pepper
Directions
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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.
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July 18, 2022
Go to noodles
These noodles are part of our weekly menu on a regular basis. It can be hard to find fresh noodles in our local supermarket, so when they are available, we buy extra and freeze them. I like to add a tablespoon of chili garlic sauce for a nice bit of heat. They are always a hit!
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.
Best,
The Milk Street Team
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Very easy to make and very delicious. Family was unanimous to make this again!