Indonesian Stir Fry (Me Goreng)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, stir together the soy sauce, oyster sauce, sugar, cumin, ¼ teaspoon pepper and ⅓ cup water. Place the noodles in a colander and rinse under cool water, gently loosening the strands. Using kitchen shears, snip the noodles into shorter lengths. Drizzle 1 tablespoon of oil over the noodles and toss; set aside.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until barely smoking. Add the cabbage in an even layer and cook until charred in spots, about 2 minutes, stirring only once halfway through. Transfer to a medium bowl. Add 1 tablespoon of the remaining oil and heat until barely smoking. Stir in the shallots and bell pepper, distribute in an even layer, then cook until browned in spots, about 2 minutes, stirring only once halfway through. Add the garlic and cook, stirring occasionally, until no longer raw, about 1 minute. Transfer to the bowl with the cabbage.

Step 3

Return to skillet to medium-high, add the remaining 1 tablespoon oil and heat until barely smoking. Distribute the noodles in an even layer and cook without stirring until spotty brown, 2 to 3 minutes. Toss, then redistribute in an even layer and cook without stirring for about another 2 minutes. Pour in the soy mixture and cook, tossing frequently, until only a small amount of glaze-like liquid remains, 1 to 2 minutes. Return the vegetables to the skillet and add the scallions. Cook, tossing, until the pan is dry and the noodles are tender but still quite chewy, about 2 minutes. If the noodles are too firm, add another 1 to 2 tablespoons water and cook, tossing, until done. Taste and season with salt and pepper. Serve with lime wedges and sambal oelek.

Step 4

Tip: Don’t forget to rinse the noodles before cooking. Rinsing removes the excess oil that coats some varieties. It also allows you to loosen the strands so they are easier to distribute in the skillet.