Here’s another Indonesian variety using a pack of Indomie Mi Goreng. This time we thought we’d try to replicate mie ayam (‘chicken noodles’ in Indonesian) with greens and a chicken and straw mushroom mixture. It’s a very popular dish in Indonesia, which you’d normally have with a bowl of chicken broth on the side. Most people then pour the chicken broth all over the noodles, turning it into noodle soup! I personally prefer it dry. My favourite mie ayam (and Nadia’s as well) is from Bakmi Gajah Mada, also known as Bakmi GM, which you NEED to try if you ever find yourself in Jakarta.
For the chicken & mushroom mixture:
½ chicken breast, diced
½ crushed garlic clove (or ½ tsp minced garlic)
½ tsp ground ginger
½ cup tinned straw mushrooms
½ tsp soy sauce
½ tsp oyster sauce
1 pack Indomie Mi Goreng kecap manis
1 pack Indomie Mi Goreng oil
1 pack Indomie Mi Goreng sambal
1 bunch of bok choy or pak choy
1 pack Indomie Mi Goreng fried shallots
Cook the noodles in boiling water, then drain. To make the chicken & mushroom mixture, heat the oil and cook the diced chicken. Add all other ingredients until it forms a lovely, thick gravy. Mix 2 tablespoons of the chicken & mushroom gravy into the noodles. Serve the chicken & mushrooms on top of the noodles. Blanch the greens and arrange to the side. Then sprinkle with the pack of fried shallots. Voila!