Martabak Mie (Fried dumpling noodle and sausage). Add into bowl, add sausage, onion, and grated carrot. This food very good for breakfast. Easy to make and the ingredients very easy to find.
I grew up eating the instant noodle version so for me, mie goreng is comfort food, through and through. Chicken breast, cabbage, carrots, broccoli and mushrooms are stir-fried in a wok with cooked ramen noodles and sweet soy sauce to make a beloved home-style Indonesian noodle dish. I am indonesian and this dish tastes really good and just like the original indonesian fried noodles. You can have Martabak Mie (Fried dumpling noodle and sausage) using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Martabak Mie (Fried dumpling noodle and sausage)
- You need of Wonton wrapper.
- You need 1 of instant noodle (dry noodle).
- Prepare 2 of sausage.
- You need 1 of carrot.
- Prepare of Onion (slice).
- Prepare of Cooking oil.
Mie Goreng is a popular Indonesian fried noodle dish that everyone is sure to love. Indonesian Mie Goreng is incredibly flavorful and versatile, featuring noodles stir-fried in a delicious sweet and savory sauce. No ticket to Bali needed; make this for dinner tonight! Mie Goreng Java (Javanese Fried Noodles).
Martabak Mie (Fried dumpling noodle and sausage) instructions
- Prepare ingredient. Pour seasoning noodle..
- Boil noodle. Add into bowl, add sausage, onion, and grated carrot. Stir well..
- Take one sheet wonton wrapper, fill with one table spoon filling, glue with water at side, folding into triangle shape. Ready to fried..
- Enjoy with chilli sauce..
Part of what I love about blogging is discovering incredibly talented bloggers from around the world. Try cooking up this Dumpling and Noodle Soup recipe if you're craving for some Chinese! Noodle Mie , Find Complete Details about Noodle Mie,Nodle Mie Fried Noodle Instant Mie from Noodles Supplier or Manufacturer-rock city. noodle mie. These traditional Chinese dumplings with pork and vegetables are first fried, then steamed to create a crispy bottom, soft top, and tender filling. Although referred to as "pan-fried," these dumplings actually go through a two-stage cooking process.