Recipes Bangka Noodles Bangka Culinary Indonesian Street Food

Bangka

Bangka Noodles

Netgenz - Culinary | Hello Friends, on this occasion we will share the recipe for Recipes Bangka Noodles Bangka Culinary, just this time I will give details of ingredients, spices and how to cook it, of course, this dish is suitable for restaurants or eating on a large scale:

Ingredients :

• 800 grams of wet noodles (ready to buy) or 200 grams of dry noodles, boil, drain
• 1200 gr or 2 chicken breasts
• 200 gr mushroom (replace with button mushrooms/champignons if not available)

Spices:

• 6 cloves / 18 grams of garlic, crushed, finely chopped
• 2 tablespoon soy sauce
• 8 tablespoons oyster sauce
• 8 tablespoon sweet soy sauce
• 1 teaspoon ground pepper
• 330-350 ml of water
• salt to taste

Supplementary Ingredients:

• 300 gr bean sprouts, remove the ends, pour hot water
• 2 bunch / 500 gr green mustard greens or (choy sum), cut into pieces
• 2 onion leaf, finely sliced
• fried onions to taste
• 1 liter of broth from boiled chicken breast

How to make Bangka Noodles :

1. Bring 1 liter of water to a boil with 1 teaspoon of salt, then reduce the heat to medium, boil the chicken breasts until tender and cooked.
2. Drain chicken, cut into small cubes. Save the used broth, if necessary, filter it to make it clear. Set aside.
3. Slice mushrooms into small cubes set aside.
4. Saute the chopped garlic until fragrant. Add the mushroom and chicken slices.
5. Successively add soy sauce, oyster sauce and sweet soy sauce, and ground pepper. Stir well.
6. Pour 150 ml of water, cook over medium heat until boiling and the spices are absorbed. Taste, if necessary, add salt to taste. Remove from heat.
7. If you use dry noodles, boil according to the directions until cooked, drain.
8. Sprouts and (choy sum): Boil briefly or blanch the bean sprouts and (choy sum)until cooked, remove and drain.

Serving method (additional):

1. Arrange the boiled noodles, bean sprouts, and (choy sum) into a serving bowl.
2. Add the chicken stir fry on top, sprinkle with sliced ​​green onions and fried shallots.
3. Serve hot with chicken stock, served in a separate bowl.

Serves for: 8-10 People