Name: Mee goreng
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram fresh wheat noodles; vegetable oil, for deep-frying; 1 small white onion (80g), sliced thinly; 2 tablespoon raw peanuts; 2 tablespoon peanut oil; 500 gram pork fillets, sliced thinly; 5 clove garlic, crushed; 2 tablespoon grated fresh ginger; 3 fresh red thai chillies, chopped finely; 10 fresh water chestnuts, sliced thinly; 18 snake beans (180g), sliced thickly; 2 stalks celery (300g), trimmed, chopped finely; 2 baby bok choy, chopped coarsely; 2 green onions, chopped coarsely; 1/3 cup (80ml) kecap manis; 2 tablespoon sweet chilli sauce; 1 tablespoon thick tamarind concentrate; 1/3 cup (80ml) vegetable stock; 1 teaspoon sesame oil

Ingredients

500 gram fresh wheat noodles

vegetable oil, for deep-frying

1 small white onion (80g), sliced thinly

2 tablespoon raw peanuts

2 tablespoon peanut oil

500 gram pork fillets, sliced thinly

5 clove garlic, crushed

2 tablespoon grated fresh ginger

3 fresh red thai chillies, chopped finely

10 fresh water chestnuts, sliced thinly

18 snake beans (180g), sliced thickly

2 stalks celery (300g), trimmed, chopped finely

2 baby bok choy, chopped coarsely

2 green onions, chopped coarsely

1/3 cup (80ml) kecap manis

2 tablespoon sweet chilli sauce

1 tablespoon thick tamarind concentrate

1/3 cup (80ml) vegetable stock

1 teaspoon sesame oil

Method

1.Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.

2.Heat vegetable oil in small saucepan. Deep-fry white onion until browned; drain on absorbent paper. Deep-fry peanuts until browned lightly; drain on absorbent paper. Blend or process onion and peanuts until chopped finely.

3.Heat half of the peanut oil in heated large wok; stir-fry pork until browned and cooked as desired. Remove pork; cover to keep warm.

4.Heat remaining peanut oil in wok; stir-fry garlic, ginger and chilli until fragrant. Add water chestnuts and vegetables; stir-fry 2 minutes.

5.Return pork to pan with noodles, kecap manis, sauce, tamarind, stock and sesame oil; stir-fry until heated through. Serve sprinkled with onion and peanut mixture.

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