8 Most Delicious and Practical Fried Noodle Recipes

Who, sih, Who doesn’t like fried noodles? This delicious, anti-complicated food really has a lot of fans. Even fried noodles are often a mainstay menu for boarding house children at the end of the month.

Nah, The various fried noodle creations below could be a mainstay recipe for those of you who like to eat fried noodles. Instead of constantly cooking instant noodles, you can try 8 fried noodle recipes which are definitely the tastiest and most practical!

1. Mie Goreng Seafood

Materials:

Wet noodles, pour hot water then drain – 250 grams

Large shrimp, split the back and remove the dirt – 4 pieces

Squid, cut into rings – 1 tail

Carrot, cut into matchsticks – 1 piece

Green mustard greens, coarsely sliced ​​– 2 stems

Large red chilies, sliced ​​obliquely – 2 pieces

Onions, sliced ​​diagonally – 2 sticks

Garlic, finely chopped – 4 cloves

Ginger, finely chopped – 2 cm

Sweet soy sauce – 5 tbsp

Oyster sauce – 3 tbsp

Salt – 1/2 tsp

Sugar – 1/2 tsp

Pepper – 1/4 tsp

Oil, for frying – to taste

How to make:

1. Heat the oil. Saute the onion and ginger until fragrant.
2. Add shrimp and squid. Stir and cook until cooked.
3. Add carrots, mustard greens, red chilies and spring onions. Stir well.
4. Season with salt, sugar and pepper. Stir well.
5. Pour in sweet soy sauce and oyster sauce. Stir well. Correct the taste. Lift.
6. Ready to be served.

2. Wet Fried Noodles

Materials:

Hokkien wet noodles, rinse with warm water – 300 grams

Green mustard greens, cut into pieces – 2 stalks

Onions, finely chopped – 1 stick

Shrimp, peeled – 6 pieces

Eggs – 2 pieces

Sweet soy sauce – 3 tbsp

Soy sauce – 2 tsp

Ground pepper – 1/2 tsp

Salt to taste

Boiled water – 200 ml

Cooking oil – 3 tbsp

Ground spices:

Shallots – 3 items

Garlic – 3 cloves

Curly red chilies – 3 pieces

Shrimp paste – 1 tsp

How to make:

1. Fry all the ground spice ingredients, then blend until smooth.
2. Stir-fry the spices until fragrant. Then add the prawns, stir until they change color.
3. Add the eggs, stir continuously until crumbly.
4. Add the wet noodles and mustard greens, stir well until the noodles are coated with spices.
5. Pour in water, add sweet soy sauce, salty soy sauce and ground pepper. Stir until smooth and the water is absorbed. Add spring onions.
6. Check the taste, add salt if necessary, when it’s done, turn off the heat. Moist fried noodles are ready to be served.
7. Add the last bit of salt first or only if needed, because the soy sauce and shrimp paste are already salty.

3. Nyemek Fried Noodles

Materials:

Egg noodles – 150 grams

Water – 300 ml

Meatballs, thinly sliced ​​– 3 pieces

Shredded chicken – 3 tbsp

Cabbage – 3 pieces

Caisim – 2 stalks

Tomato, sliced ​​– 1 piece

Onions, finely chopped – 1 stick

Egg – 1 item

Sweet soy sauce – 1 tbsp

Tomato sauce – 2 tbsp

Oyster sauce – 1 tbsp

Broth powder – 1/2 tsp

Salt to taste

Oil – 2 tbsp

Ground spices:

Garlic – 2 cloves

Granulated pepper – 1/2 tsp

Candlenuts – 2 items

Complementary:

Pickled cucumber – to taste

Chili sauce – to taste

Fried shallots – to taste

How to make:

1. Boil the egg noodles briefly until half cooked, drain.
2. Saute ground spices until fragrant. Add the meatballs and shredded chicken. Stir until mixed with the spices, then set aside to the side of the pan.
3. Add the eggs, scramble until crumbly and cooked.
4. Add caisim, cabbage and tomatoes, stir until wilted. Add water, stir until the sauce is mixed with spices.
5. Add the noodles, season with salt, oyster sauce, stock powder, tomato sauce and sweet soy sauce, stir well. Add spring onions. Cook until the sauce thickens/cheeks.
6. A moment before turning off the heat, sprinkle fried onions, then remove. Serve while warm with pickles and sambal if you like.

Tips

1. Mix the boiled noodles with 1 tablespoon oil so they don’t stick.
2. You can also use instant noodles, no need to boil them before processing. Put it in straight away with the spices after you’ve finished making the nyemek sauce.

4. Fried Indomie

Materials:

Fried Indomie – 1 pack

Carrots, boiled, cut into small cubes – 1 piece

Plain beans, boiled – 1 tbsp

Fried egg – 1 piece

Lettuce leaves – 1 sheet

Tomat – 1 iris

Cucumber – 1 slice

Chicken katsu – 1 potong

Pickled cucumber and red onion – 1 tbsp

How to make:

1. Heat water in a pan, then boil Indomie until cooked. Lift and drain.
2. Pour all the Indomie spices into a plate, mix well. Add boiled indomie, carrots and peas. Stir until the spices and vegetables are evenly distributed.
3. Arrange the lettuce on the edge, place the fried egg and pieces of chicken katsu. Top with lettuce leaves, tomato slices and pickles. If you like it spicy, you can add sliced ​​cayenne pepper to taste.

5. Fried Gomak Noodles

Materials:

Liquid – 200 grams

Prawns, coarsely chopped – 250 grams

Lemongrass, crushed – 1 stalk

Orange leaves – 2 pieces

Green mustard greens, coarsely sliced ​​– 1 bunch

Thick coconut milk – 150 ml

Ground spices:

Shallots – 8 pieces

Garlic – 4 cloves

Curly red chilies – 5 pieces

Andaliman (Batak pepper) – 1 tbsp

Turmeric finger – 1 segment

How to make:

1. Boil the stick noodles in boiling water mixed with a little cooking oil until soft, about 10 minutes. Lift and drain.
2. Saute the ground spices, lemongrass and lime leaves until fragrant then add the shrimp, stir-fry until they change color.
3. Add the mustard greens, stir-fry until slightly wilted then add the boiled stick noodles, stir well. Add coconut milk and salt, cook until the sauce reduces and thickens. Correct the taste.
4. Lift and serve.

6. Mie Lidi Why

Materials:

Stick noodles, boiled then drained – 200 grams

Chicken, diced – 100 grams

Meatballs, sliced ​​– 6 pieces

Caisim, cut into pieces – 4 stems

Garlic, roughly chopped – 3 cloves

Sweet soy sauce – 1 tbsp

Fish sauce – 1 tsp

Soy sauce – 1/2 tbsp

Oyster sauce – 1 tbsp

Chili sauce – 1 tbsp

Salt – 1/2 tsp

Ground pepper – 1/4 tsp

Sesame oil – 1 tsp

Oil, for frying – to taste

How to make:

1. Heat some oil. Saute garlic until fragrant.
2. Add chicken and meatballs. Stir until the chicken changes color.
3. Enter caisim. Stir until the vegetables are half wilted.
4. Add noodles. Stir well.
5. Season with sweet soy sauce, fish sauce, light soy sauce, oyster sauce, chili sauce, salt and ground pepper. Stir until evenly mixed.
6. Add sesame oil. Stir quickly then remove from heat.
7. Ready to be served.

7. Mie Tiaw Fried Chicken

Materials:

Wet kwetiau – 250 grams

Chicken egg – 1 item

Minced chicken – 100 grams

Crushed garlic, chopped – 3 cloves

Sweet soy sauce – 3 tbsp

Soy sauce – 2 tbsp

Oyster sauce – 1 tbsp

Ground pepper – 1/4 tsp

Salt – 1/2 tsp

Sesame oil – 1 tbsp

Mustard, cut into pieces – 1/2 bunch

How to make:

1. Saute the garlic until fragrant, add the minced chicken, stir-fry until it changes color. Then add the eggs, scramble until the eggs are cooked.
2. Add the mustard greens, saute until the mustard greens are slightly wilted. Then add the wet rice noodles, stir well.
3. Add sweet soy sauce, salty soy sauce, oyster sauce, ground pepper, salt, mix well. Lastly add sesame oil and mix well.
4. Remove and serve warm.

8. Mie Shirataki Goreng

Materials:

Mie shirataki kering – 200 grams

Sausages, cut thinly – 3 pieces

Eggs, beaten – 1 egg

Mustard, cut into pieces – 1 bunch

Garlic, finely chopped – 3 cloves

Red chilies, cut obliquely – 2 pieces

Soy sauce – 2 tbsp

Sweet soy sauce – 3 tbsp

Oyster sauce – 1 tbsp

Ground pepper – 1/4 tsp

Salt to taste

Olive oil – to taste

How to make:

1. Soak the shirataki noodles in warm water until they start to soften (approximately 10 minutes), then remove and drain.
2. Heat a little olive oil for sautéing over medium heat. Saute the garlic and chilies until fragrant, add the sausage and beaten eggs. Cook until well done. Then add the shirataki noodles, stir well.
3. Season with soy sauce, sweet soy sauce, oyster sauce, ground pepper and salt, stir well.
4. Lastly, add the mustard greens and cook until the spices are absorbed. Ready to be served warm.

Tips

If there is no dry shirataki noodles, you can use wet shirataki noodles.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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