Cook with Barb

This one got rave reviews saying it reminded them of home in Indonesia. Another catering recipe.

Serves 20

• 10 packets Indo Mie 2 Minute Noodles * see Note below
• 3tb Chinese Oyster sauce (panda brand)
• 3tb Lite Soy Sauce
• 4tb Garlic minced
• 4tb Ginger minced
• 1tb Sesame Oil
• 2x 450g Water Chestnuts drained
• 450g Bean Sprouts ( use fresh if possible) if using tinned drain off the liquid.
• 1tb Rice Wine Vinegar
• 450g Baby Corn Spears (Asian section if supermarket sell them)
• 1/2 Wombok (*chinese cabbage) . Cut into quarters then slice.
• 1 Red Capsicum sliced into strips
• 1 Bunch Green Shallot cut on diagonal (include the white part as well.)
• 250g White Mushroom sliced

Method:

1. Cut vegetables as listed.
2. Ensure you have all the ingredients measured out  ready to go.
3. Cook vegetables in frypan with garlic ginger sesame oil.
4. Cook noodles according to the directions on packet.
5. Add cooked drained noodles and sauces to vegetables.  Mix well. 
6. Serve in foil tray if it’s for a function.  Cover with foil while transporting to function. 
7. Tip: place the covered tray in a bath towel. And wrap up like a present.  Towel on top and bottom. Place in syropfoam box with lid on box.  It will keep it hot.

Note: if you don’t choose the Indo Mie brand it won’t taste same due to seasoning sachets. They have the Indonesian flavour.