Mie goreng “Fried Noodles”

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.

Recipe for Mie goreng “Fried Noodles”

 

meegroreng lucelle

 

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.

 

Ingredients:

2 cups fresh egg noodles (miki)
2 Tablespoons chili sauce
1 Tablespoon dark soy sauce
2 tsp sugar
1/4 teaspoon salt
3 Tablespoons oyster sauce
3 Tablespoons ketchup (banana ketchup)
2 Tablespoons vegetable oil – for the stir fry
2 Tablespoons oil for boiling the noodles
2 eggs
1 teaspoon minced garlic
1 cup bean sprouts
1/2 cup shredded cabbage
1 cup fish ball cut into half
1/2 cup squid thinly sliced
1/2 cup shrimp, peeled and deveined
300 grams boneless chicken breast, cut into 1/2-inch
3 Tablespoons rice wine
1/2 Teaspoon white pepper
2 Tablespoons fried shallots
1 lemon sliced

 

 

Method:

Bring a large pot of water to a boil with 2 tablespoons of oil. Cook the noodles for 40 seconds, drain, and rinse with cold water. Set aside.

In a small bowl, combine chili sauce, dark soy, sugar, salt, oyster sauce and ketchup. Stir to combine, and set aside.

In a large wok preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, squid, chicken, and 1 cup water. Stir-fry continuously until noodles, chicken and shrimps are cooked. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit dry then add rice wine and pepper, stir to combine, and remove from heat. Garnish with scallions, lemon and fried shallots.

 

The Healing Power of Food

The healing power of food has been well documented throughout history. Cultures throughout the world have used foods—fruits, vegetables, herbs, and animal products—toward off disease and prevent ailments, aches, and pains.

The Healing Power of Food

The human body heals itself and nutrition provides the resources to accomplish the task.
—Roger Williams, PhD

 

The healing power of food has been well documented throughout history. Cultures throughout the world have used foods—fruits, vegetables, herbs, and animal products—toward off disease and prevent ailments, aches, and pains.

Now we live in a time when advances in technology allow us to take a closer look at food and discover why and how it heals. As a consumer, you have the ability to take this valuable knowledge and use it to guide your eating while reaping the benefits of improved health and wellness.

 

Food as Medicine

Think back to a time when there were no medicines, no pharmaceutical companies, and very little of the hard science you are familiar with today.

 

Having difficulty? That’s not surprising, because you have likely not lived during such an era. However, there was a time in history when food was the only medicine. The history of the healing power of food dates back more than 4,000 years.

 

References regarding food and herbs for healing can be found in the Bible. Greek and Chinese cultures have a long history of utilizing food and its nutrients as cures and relief for ailments and disease. It was the people of these times who saw the effects that food can have on healing the body even if they didn’t know exactly why or how it happened.

 

While research findings validate the necessity to eat fresh and natural foods for health, sometimes they can lead to a new product that attempts to isolate the active nutrient in these foods. When consumers are led to believe that a pill or powder filled with a food like substance or isolated nutrient is better than the food itself, perhaps science has been taken a little too far.

 

Many of the reputed benefits of food from the past are now strongly supported by scientific evidence. The well-known Nurses’ Health Studies are considered some of the largest and longest-running research studies evaluating factors that influence women’s health.

 

Through these studies scientists have learned things such as eating cruciferous and green leafy vegetables can help maintain cognitive function as you age, and the consumption of nuts and whole grains reduces risk for coronary heart disease. Other scientific research has shown that strawberries may contain nutrients that damage or kill leukemia cells, antioxidants have the potential to inhibit enzymes that cause inflammation, and mushrooms have antimicrobial powers to fight off infection.

Continue reading “The Healing Power of Food”