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Nasi Goreng Mawut – Fried Rice with Noodles
Nasi Goreng Mawut puts fried rice and mie noodles in one wok. Kecap manis and a paste of shallots, garlic and chili season both. The noodles give more bite than in classic nasi goreng, and the rice makes the dish more filling than mie goreng. Use day-old rice: freshly cooked rice clumps in the wok and takes up the seasoning less well.
Nasi Goreng Mawut – Fried Rice with Noodles
Laura Chen
4
20 minutes
20 minutes
630
Indonesian
Main course
Nasi Goreng Mawut puts fried rice and mie noodles in one wok, seasoned with kecap manis and a paste of shallots, garlic and chili. Compared with classic nasi goreng, the noodles give you more bite, and compared with mie goreng, the rice makes this Indonesian stir-fry more filling. Use day-old rice, because freshly cooked rice clumps in the wok.
Ingredients
For the spice paste:
- 4 shallots
- 3 garlic cloves
- 2 red chilies
- 2 kemiri (candlenuts, oily nuts that bind the paste)
For the rice and noodles:
- 600 g day-old cooked jasmine rice
- 150 g dried mie noodles (egg noodles)
- 250 g skinless chicken thighs, in strips
- 3 eggs
- 150 g white cabbage, in thin strips
- 1 carrot, in thin matchsticks
- 3 scallions, sliced into rings
- 3 tbsp kecap manis (sweet Indonesian soy sauce)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sambal oelek (chili paste), optional
- ½ tsp salt
- ½ tsp white pepper
- 4 tbsp vegetable oil
To serve:
- ½ cucumber, sliced
- 2 tbsp fried shallots for garnish
Instructions
- Cook the mie noodles according to the package, usually 3 minutes. Drain, rinse under cold water and toss with 1 tsp oil so they do not stick together.
- Pound the shallots, garlic, chilies and kemiri in a mortar or small chopper to a rough paste.
- Heat 3 tbsp oil in the wok over high heat. Fry the paste for 2 minutes, stirring, until fragrant and it no longer smells of raw onion.
- Add the chicken and fry for 4 to 5 minutes, until it is no longer pink inside.
- Push everything to the side, add the remaining oil to the middle and crack in the eggs. Stir for about 1 minute, until almost set, and mix them in.
- Add the cabbage and carrot and fry for 2 minutes, until the cabbage wilts.
- Crumble the rice with your hands and add it to the wok. Fry for 3 minutes over high heat, until the grains are hot and crackling.
- Add the noodles, kecap manis, soy sauce, oyster sauce, sambal oelek, salt and pepper. Toss for 2 minutes, until the rice and noodles are evenly brown and glossy.
- Fold in the scallions and serve right away with cucumber slices and fried shallots.
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