Milk Street Recipe

Indonesian-Style Fried Noodles

Name: Indonesian-Style Fried Noodles
Cook time: 40 min
Total time: 40 min
Yield: 4-6 Servings
Ingredients: 1 pound fresh yellow Asian wheat noodles, such as lo mein; Kosher salt and ground black pepper; 1 teaspoon plus 3 tablespoons grapeseed or other neutral oil, divided; ½ medium head (6 ounces) napa cabbage, thinly sliced (about 5 cups); 2 medium bell peppers, stemmed, seeded and thinly sliced; 2 large shallots, halved and thinly sliced lengthwise; 4 medium garlic cloves, minced; ¼ cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon packed brown sugar; Thinly sliced scallions, to serve

40 minutes

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

1

pound fresh yellow Asian wheat noodles, such as lo mein
Kosher salt and ground black pepper

Directions

01

In 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.

Reviews

Rob F.

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!

Janine W.

Very easy to make and very delicious. Family was unanimous to make this again!

Tamara V.

fresh noodles are not available here. Can it work with dried?

Lynn C.

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

Jamie B.

This was so delicious. Even my toddler gobbled it up. I made a little extra sauce and added some diced boneless chicken thighs. Might try it with shrimp next time.

Cathy B.

We found this tasty and comforting, but pretty bland! I was quite surprised so came here to see if others had the same experience - you haven't! Would make again, but not for serving to guests or anything. Just a good, nourishing, comfort noodle dish.

Siri N.

I halved the noodles and the vegetables, but kept the sauce proportions the same and it soaked into the (dried, cooked and rinsed) noodles pretty quickly. I thought a squeeze of lime juice might really take this to the next level.

Jennifer B.

Great side to spicy chicken wings. I used fresh upon, which worked well.

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Indonesian-Style Fried Noodles