Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
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!