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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, macadamia nuts and pepper using mortar and pestle, or electric grinder, to smooth paste. | 2. Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less. | 3. Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well. | 4. Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes. | 5. When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly. | 6. Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng Java warm. Serve the Mie Goreng along with other condiments, such as fried shallot flakes, chopped celery, fried eggs, chicken satay, fried chicken, freshly cut cucumber slices, tomatoes or sambal belacan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg noodle	150	g		576.0	106.905	21.24	6.66
garlic clove	3			-	-	-	-
macadamia nut	3			2886.36	55.5564	31.7982	304.5954
white pepper	1/2	tablespoon		10.508	2.4357	0.3692	0.0753
chicken breast	100		cut	78017.9804	0.0	9457.4122	4195.7344
shrimp	100		shelled deveined	32186.7397	412.5343	6169.8807	457.8677
cabbage	50		cut	1112.5	258.1	56.96	4.45
bean sprout	100			-	-	-	-
spring onion	3	stalks	chopped	-	-	-	-
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
ketjap manis	4	tablespoons		-	-	-	-
chicken stock	150	milliliters		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.