West-Indo noodles are one of our favorite super-fast dishes at home. It can be made with chicken or shrimp, or vegetarian with just mushrooms. I personally use a combination of organic chicken breast and mushrooms. This makes the dish healthier and we eat less meat.
For 4 persons
With our West-Indo food, I always sprinkle crushed peanuts and fried onions on top of the dish. If I have bean sprouts, I put a little bit on top as well. Nice, crunchy and healthy!
Pleasure
- Heat oil in a wok pan and add onion and spice paste and briefly fry
- Add meat or meat substitute and stir-fry 3 minutes on high heat until cooked.
- Add the sweet and salty soy sauce to the pan and stir-fry briefly with vegetables.
- Fry the cooked noodles through the wok dish.
- Season with salt and pepper if necessary.
Plan
- 90 grams of Javanese spice paste
- 400 grams fillet of chicken or tofu or other meat substitute
- 1/2 onion
- 4 tbsp olive oil or wok oil
- 250 grams noodles or rice noodles
- 450 grams of chopped ready-to-eat noodles or
- 450 grams mixed asian vegetables of leeks, cabbage and carrots,.
- 2 tbsp sweet soy sauce
- 2 tbsp salty soy sauce
- 2 tbsp fried onions
- 2 tbsp crushed peanuts
Prep
- chop the onion.
- Dice the chicken or meat substitute
- If you make the vegetable pack yourself, wash and cut the vegetables
- cook the noodles according to the instructions and make sure they are al dente, so not too soft.
- Always rinse with cold water!
Pssst...
- Make a vegetarian West-Indo stir-fry with a combination of cubed tofu, beans and mushrooms
- Serve with side dishes such as prawn crackers, fried onions, omelet pieces and peanut sauce!