Indonesian-Style Fried Noodles | Christopher Kimball’s Milk Street

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Milk Street Recipe

Indonesian-Style Fried Noodles

40 minutes

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

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