Indonesian Mie – minced meat – pan from the wok

Ingredients for 3 servings:

• 300 g Chinese egg noodles, or spaghettini if ​​necessary
• 1 tbsp oil (sesame oil)
• 1 large onion(s)
• 3 garlic cloves
• 1 piece(s) ginger, fresh, approx. 3 cm
• 2 spring onions
• 2 tbsp oil, e.g. sunflower or rapeseed oil, rather neutral in taste
• 2 tsp sambal oelek
• 300 g minced meat, half pork, half beef
• 2 tbsp oyster sauce, or fish sauce if necessary
• 2 tbsp soy sauce
• 1 jar sherry, dry or rice wine
• 4 tbsp tomato ketchup
• 1 tsp broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a fresh, aromatic noodle dish with ginger and sherry

Cook the mie noodles in salted water according to the package instructions. Remove from the heat, drain, and rinse thoroughly. Add the sesame oil, mix well, and set aside. Finely chop the onion, garlic, and ginger. Slice the spring onion into small rings. Place the wok over a fairly high heat and add the neutral oil. Wait until it’s nice and hot, but not burning! Test with a wooden spoon: if small bubbles rise from the bottom of the wok, it’s hot enough. Now add the onion, garlic, and ginger and fry briefly. Add the minced meat and fry until crumbly and no raw meat is visible. Season to taste with sambal oelek, oyster sauce, soy sauce, sherry, ketchup, and stock, and thin with enough water to reach the desired consistency. Simmer on low heat for about 5 minutes. Mix in the mie noodles thoroughly and return to the heat. Then immediately divide among plates and serve sprinkled with spring onions. This dish goes well with tomato and cucumber salad and, of course, a glass of dry white wine!