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Indonesian-Style Fried Noodles

Indonesian-Style Fried Noodles

By Calvin CoxApril 9, 2021

  • Makes
    4-6 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

Ingredients
  • 1

    pound fresh yellow Asian wheat noodles, such as lo mein

  • Kosher salt and ground black pepper

  • 1

    teaspoon plus 3 tablespoons grapeseed or other neutral oil, divided

  • ½

    medium head (6 ounces) napa cabbage, thinly sliced (about 5 cups)

  • 2

    medium bell peppers, stemmed, seeded and thinly sliced

  • 2

    large shallots, halved and thinly sliced lengthwise

  • 4

    medium garlic cloves, minced

  • ¼

    cup low-sodium soy sauce

  • 2

    tablespoons oyster sauce

  • 1

    tablespoon packed brown sugar

  • Thinly sliced scallions, to serve

Step 1

In 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.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the cabbage, peppers, shallots and ¼ each teaspoon salt and pepper; cook, stirring occasionally. until well browned, 6 to 7 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to a medium bowl.

Step 3

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Distribute the noodles in an even layer and cook without stirring until spotty brown, 2 to 3 minutes.

Toss, redistribute in an even layer and cook without stirring for another 2 minutes. Add the soy sauce, oyster sauce and sugar; cook, stirring, until only a small amount of glaze-like liquid remains, 1 to 2 minutes.

Add the vegetables and cook, tossing to combine, until the pan is dry, about 2 minutes. Taste and season with salt and pepper. Serve sprinkled with scallions.