Indonesian Noodle Stir-Fry

Name: Indonesian Noodle Stir-Fry
Total time: 35 min
Yield: 6
Ingredients: 3 packs (85g each) ramen noodles (without flavor packets); 15 ml vegetable oil; 450 g skinless, boneless chicken breast, cut into strips; 5 ml olive oil; 5 ml garlic salt; Ground black pepper, to taste; 15 ml vegetable oil; 75 g chopped shallots; 5 cloves garlic, chopped; 100 g shredded cabbage; 100 g shredded carrots; 100 g broccoli florets; 100 g sliced fresh mushrooms; 60 ml soy sauce; 60 ml sweet soy sauce (Indonesian kecap manis); 60 ml oyster sauce; Salt and pepper, to taste

A delightful Indonesian noodle stir-fry dish featuring chicken, vegetables, and ramen noodles in a sweet soy sauce.

35 min

easy

356kcal

calories

34g

carbohydrates

14g

fat

fiber

23g

protein

1824mg

sodium

sugar

Dinner Indonesian

Ingredients

3 packs (85g each) ramen noodles (without flavor packets)

15 ml vegetable oil

450 g skinless, boneless chicken breast, cut into strips

5 ml olive oil

5 ml garlic salt

Ground black pepper, to taste

15 ml vegetable oil

75 g chopped shallots

5 cloves garlic, chopped

100 g shredded cabbage

100 g shredded carrots

100 g broccoli florets

100 g sliced fresh mushrooms

60 ml soy sauce

60 ml sweet soy sauce (Indonesian kecap manis)

60 ml oyster sauce

Salt and pepper, to taste

Directions

Step 1

Boil a pot of water, add the ramen noodles, and cook until tender (about 3 minutes). Drain, rinse with cold water, and drizzle with 15 ml of vegetable oil. Set aside.

Step 2

In a bowl, toss the chicken strips with olive oil, garlic salt, and black pepper. Heat 15 ml of oil in a wok over high heat, cook and stir the chicken until no longer pink (about 5 minutes). Add the shallots and garlic, and cook until browned. Mix in the cabbage, carrots, broccoli, and mushrooms, and cook until tender (about 5 minutes).

Step 3

Stir in the cooked ramen noodles, soy sauce, sweet soy sauce, and oyster sauce. Simmer the mixture, season with salt and pepper, and serve hot.