Yield: 2 Servings
|1 pack||Chinese egg noodles; boiled and drained|
|¼ pounds||Pork filet; diced|
|½ cup||Small shrimp|
|1 medium||Onion; diced|
|2 \N||Cloves garlic; crushed|
|1 \N||Carrot; finely sliced|
|1 small||Leek; finely sliced|
|2 teaspoons||Sambal oelek|
|3 tablespoons||Ketjap manis|
|\N \N||To taste salt and pepper|
Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available, omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use salt and pepper as needed (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.
NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chili paste.
Recipe by: Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries <devriesb@...> on Aug 29, 1997