Javanese Noodles

I thought I’d begin with a weekly favourite. It’s one of those dishes that Phil and I never seem to get tired of - stir-fried Javanese noodles. The rice noodles and chicken mince and covered in the sweetness of kecap manis and a kick of chili from the sambal oelek. How very Indonesian.

For this recipe you really should use a big wok, but we don’t have one so we persist with our frying pan and end up with a mess of sticky noodles across the cook top. Oh well, it’s all in the name of yumminess :-)

Javanese Noodles
Adapted from Australian Women’s Weekly

200g wide rice noodles
1 tablespoon peanut oil
500g chicken mince
2 cloves garlic, crushed
1 tablespoon sambal oelek
2 green onions, chopped thinly
60ml kecap manis
2 baby bok choy, leaves separated
1 cup loosely packed fresh coriander (cilantro) leaves

1. Place noodles in a large heatproof bowl and cover with boiling water. Set aside.
2. Heat oil in wok and stir-fry chicken until browned. Add garlic, sambal, onion and half of the kecap manis. Stir-fry for 1 minute.
3. Separate noodles with a fork and drain. Add noodles to the wok along with the remaining kecap manis and bok choy. Stir-fry until hot.
4. Sprinkle with coriander and serve.