Spicy Fried Noodles with Egg and Peanuts Ala Taman Grija

5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people


For seasoning:

  • 300 g Water
  • 4 g Chicken broth, Kraft bouillon
  • 2 Eggs, size S Eggs, size S
  • 1 pinch Salt
  • 1 tsp Lime juice
  • 4 tbsp Palm oil, (original, otherwise neutral vegetable oil)
  • 2 Pc. Water spinach, alternatively spinach, Swiss chard or spring onion
  • 3 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 20 g Peanuts, unsalted
  • 40 g Chicken, pieces, fried
  • 2 tbsp Soy sauce, light
  • 2 tbsp Soy sauce, sweet
  • 1 tbsp Sesame oil, light
  • 50 g Cooking water


  • Bring the water to the boil, dissolve the chicken stock in it and add the noodles. Cook according to the instructions on the package (2 - 3 minutes) until al dente. Strain it off and have it ready. Mix together the ingredients for seasoning. Whisk the eggs with the salt and lemon juice and fry them with 1 tablespoon of the oil to make scrambled eggs and keep them ready. Cut the fresh chicken into small pieces and fry briefly in the wok with 1 tbsp of the oil until they have changed color. Don't fry too long!
  • Wash the spinach, cut off the stems and roughly chop the leaves. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Heat the remaining oil in the wok, add the onions and garlic and stir-fry until the onions are translucent. Shorten the pasta a little with scissors, add and stir-fry for 1 minute. Add spinach, peanuts and chicken and stir fry for another 1 minute.
  • Deglaze with the wort and stir fry until the liquid has been absorbed and evaporated. Distribute on the serving plates and enjoy.
  • 4th note:
  • The fried noodles - Mie Goreng, in Indonesian - are a typical, inexpensive street food with water spinach as a vegetable side dish. In the restaurant "Taman Grija" refined with eggs, peanuts and a few pieces of chicken. The pasta is pre-cooked at the street vendor and the water spinach is ready-cut in the bucket. You say how many portions you want. He puts one tablespoon of palm oil into the wok and turns on the gas flame (10 KW). Throw in the pasta and the water spinach. After stirring the pan for half a minute, the master of the wok sprays his soy sauces from 3 different bottles, adds a little - let's put it this way - some noodle broth and stirs the pan until the liquid has been absorbed and evaporated. One short question at the end "pdas"? If you don't nod, it is less spicy, otherwise you get 2 ml of sambal in a mini bag and 1 or 2 green chilies. Selamat makan - Bon appetit!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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