Mi Goreng
12 oz thin egg noodles
6 oz small shrimp, peeled and halved lengthwise
6 oz lean pork, small slice
6 oz chicken breast, small slice
4 oz chinese cabbage, coarse shred
4 green onions, halved and chopped into 1in. lengths
6 cloves garlic, chopped
2 spanish onions, thin slice
1 tb ginger, shredded
4 cayenne peppers, chopped
peanut or canola oil
2 tb soy sauce
1 tsp sugar
1 tsp salt
large pinch white pepper
thai basil
omelet shreds
fried onion flakes
fresh caynne peppers, minced
-Mix soy sauce, sugar, salt, and white pepper; set aside.
-Cook noodles, drain, rinse with cold water, spread out to dry.
-Working quickly and in small batches wok fry noodles in smoking oil until crispy, about 30 seconds, drain, set aside on paper towels. (the better you drain the less greasy the noodles will be)
-Add or keep 3tb oil over high heat. Stir fry chicken and pork until they being to turn golden; remove.
-Add oil if needed; add onion, garlic, ginger, chili, fry until onions soften; remove.
-Add shrimp, cook 2 minutes.
-Add cabbage, cook 30 seconds.
-Add chicken, pork. Toss well.
-Add seasoning mix. Toss well.
-Turn off heat, add noodles, mix thoroughly.
-Garnish with fresh basil, hot omelet shreds, fried onion, and additional fresh minced cayenne as desired.