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Indonesian Stirfry Noodles with Chicken and Veggies


BASE:
8 oz fresh or dried Chinese Noodles
2 TBSP vegetable oil
2 TSP chopped garlic
2 TSP chopped ginger
3 shallots, chopped
4 oz chicken breast, cubed
4 oz small shrimp, shelled
2 cups cabbage cut into 1 inch pieces
1 cup diced cooked potato
1 tomato, diced

SAUCE:
2 TBSP tomato ketchup
2 TBSP soy sauce
1 TSP sambal oelek, or other Asian hot sauce
1 TSP granulated sugar
1/2 cup chicken stock
Salt to taste
2 thinly sliced green onions
2 TBSP chopped coriander

THIS IS THE MALAY VERSION OF FRIED NOODLES. sERVIE IT FOR DINNER ALONG WITH SOME CHICKEN SATAYS, AND FEEL FREE TO INCLUDE OTHER VEGETABLES, IF YOU WISH. IF THE CHINESE NOODLES ARE UNAVAILABLE, SUBSTITUTE WITH SPAGHETTINI.

Cook noodles until al dente. Drain and reserve.

Heat oil on high heat in skillet or wok. Add garlic, ginger and shallots and stir fry until edges are tinged with gold, about 1 minute.

Add chicken, shrimp, cabbage and potato to stir fry until chicken loses its pinkness. Add tomato and noodles. Stir together and cook until noodles are heated through.

Combine sauce ingredients and stir into pan. Cook together until everything is coated with sauce. Taste for seasoning, adding salt if needed. Stir in green onions.

Serve garnished with coriander.




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