Yield: 2 Servings
Measure | Ingredient |
---|---|
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 |
1 teaspoon | Trassi |
3 tablespoons | Ketjap manis |
3 tablespoons | Oil |
\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