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Javanese Fried Noodles
Total time: 45 minutes
1-½ lbs. egg noodles
4 tbsp. cooking oil (in all)
½ cup thinly sliced onion
1 tbsp. sliced garlic
1 cup thinly sliced beef or chicken
1 lb. shrimp, peeled, veins removed, and cut into ½" pieces
4 cups shredded cabbage or bok choy
1-½ cups carrots, sliced into ¼" rounds
1 cup mung bean sprouts
2 cups seeded and chopped tomatoes
1-½ tbsp. soy sauce
1 cup finely chopped scallions
2 tsp. salt
1 tsp. pepper
½ cup chopped parsley, for garnish
Bring a large pot of water to a boil, add the noodles and boil for 5 minutes. Drain and rinse with cold water until they are cool. Toss with a tablespoon of oil and set aside.
In a large wok or frying pan over medium heat, heat the other 3 tablespoons oil, then sauté the onions briefly. Add the garlic, sliced meat and shrimp, and stir-fry for 3 minutes. Add the cabbage and carrots and continue to stir-fry for another 5 minutes. Add the bean sprouts and drained noodles and continue to stir-fry for another 3 minutes. Add the soy sauce, tomatoes, scallions, salt and pepper, and continue to stir-fry until the noodles are heated through. Transfer to a serving dish and garnish with parsley.
from Serving the Guest: A Sufi Cookbook