These delectable cookies have been made by my husband’s grandmother for as long as he can remember. They are a staple in the family and unquestionably the greatest shortbread any of us have ever had. They’re covered with sugar, drenched in butter, then baked until perfectly crisp.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 (3 ounce) packages ramen noodles (without flavor packets)
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves, cut into strips
- 1 teaspoon olive oil
- 1 teaspoon garlic salt
- 1 pinch ground black pepper, or to taste
- 1 tablespoon vegetable oil
- ½ cup chopped shallots
- 5 cloves garlic, chopped
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup broccoli florets
- 1 cup sliced fresh mushrooms
- ¼ cup soy sauce
- ¼ cup sweet soy sauce (Indonesian kecap manis)
- ¼ cup oyster sauce
- salt and pepper to taste
Instructions
- Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
- Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
- Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 1824 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! This recipe was so tasty! Only thing I changed was I used snow peas instead of broccoli. Yummy!
Wow I changed a small bit like no cabbage no onions and no mushrooms and the chicken was changed to bacon. WOW it was great I made it for my sister
I didn’t have sweet soy, so I used extra regular soy and a little stevia. I also crisped up some small pieces of bacon and sauteed the onions and garlic in the small amount of bacon grease because, well, bacon makes everything better? Followed the rest of the recipe as written, and we all loved it! My boys said it’s a keeper!!! Forgot to take a pic and it’s all gone now. 🙂
I’m new to cooking and the recipe was straightforward. I would definitely make again. Only bad thing is that the dish came out much too salty (likely the amount of soy sauce/oyster sauce). Next time I will add in the sauces slowly and taste as I go.
Lovely recipe. I love Indonesian Ketchap. I use it in a ground beef mixed with loads of bean sprouts and served over rice. A recipe from my Indonesian friend Okie.
I made it nearly as written with exception of adding any salt (garlic salt or regular salt). I did make the mistake of adding salt to the water for making the noodles. We liked this overall but would use low sodium soya sauce in future as we found it salty. I made my own ketjap-manis.
Great recipe but needs tweaking. I lived in Bali for 3 months and loved this dish. I was really craving it lately and tried out this recipe based on ratings. It came out OK. The problem was it was way too sweet. Next time I’ll use a tablespoon of kecap and oyster sauce. Also I added a fried egg on top like they serve in Bali.
This was ok. Good enough for a week night dinner packed with veggies.
This had a good flavor but I didn’t like the ramen noodle texture.
This was really good. Takes a lot of prep with cutting all the veggies. Next time I’ll use much less soy sauce.
Just came back from Bali and decided to take this to a friend’s party. I used half the Oyster sauce (I don’t like too much fishy) and added Hoisin sauce and some hot sauce to kick it up. Everyone loved it and three people asked for the recipe.
used mi georeng noodles instead next time added more veg n meats someone in my household says taste like noodle box so this is a great recipe
I am Indonesian born and I made this recipe because I miss mie goreng. I was a little disappointed at how incredibly sweet this recipe turned out. I had to add one more package of ramen to diffuse the sweetness. Even then, it was still too sweet. If I make it again, I would cut the sugar and sweet soy sauce by half and I would omit the oyster sauce because it is not something a traditional Indonesian recipe uses.
This was fantastic! I substituted beef for chicken. Because stewing beef was all I had on hand, I cooked it in the pressure cooker (about 10 minutes, then let sit until pressure released) with a bit of water, a teaspoon of vinegar (to soften) a few teaspoons of soya sauce, lots of black pepper, and a whole head of crushed garlic. Then, did the remaining recipe as listed, just substituting broad rice noodles for the ramen due to allergies (and cooking the noodles in the remaining “beef water”). Even my picky kids, after commenting that it was colourful (a bad thing, in their eyes) due to the broccoli, carrots, and purple cabbage (what I had on hand!), both had second servings.
I was in Bali for 6 weeks on a surf trip. Ate this every morning for breakfast. I have tried this a few times but never came out like I wanted. This recipe is the closest I have found. It’s really good. I think I over cooked the noodles a little. I used spinach instead of cabbage.
Great easy recipe! I used fresh chow mein egg noodles instead of ramen noodles and it tasted pretty darn close to the mee goreng instant noodle packages, but better and without the extra sodium. Will make again!
I thought this was really good. I will definitely Make this again. I did not use oyster sauce as I don’t like the taste. I did not find the sweet soy sauce. After reading some reviews and reading that it was to salty I went with lite soy sauce and only used 1/3 a cup of it.
This was a very good base. I used brown rice noodles instead of ramen, and hoisin instead of oyster sauce. I could not find sweet soy sauce anywhere, so I just heated a bit of brown sugar with the soy sauce. We enjoyed this. I might consider omitting the cabbage next time, but that’s just personal preference. Thanks for sharing!
My family couldn’t stop raving about this meal. My husband asked for a glass of wine to refresh his palate after every delicious bite. I scaled the recipe to serve 3, but used 2 packages of noodles. I made my own Indonesian sweet soy sauce using 2 TBS soy to 3 TBS brown sugar, boiling it to a smooth syrup, then adding the oyster & soy sauce. I will have to make it again…and again! PS: a small 8oz of chicken breast is all that’s needed to serve 3 people – sliced very thin, of course. With all the other vegetables & noodles, it was enough. This recipe is a winning budget recipe.
This was quick and tasty. I served it over spaghetti since I didn’t have ramen noodles. My husband found it a bit dry (I cut down on the soy sauce since it would have been way too salty), and I would have liked some additional spices, but it’s overall a healthy, delicious supper.
Had all the ingredients since I usually make fried rice a lot. Was even more inspired to make this since I had leftover chicken and pre-cut fresh veggies from the green grocers and that would save me time. The whole thing took 10 minutes to prepare and cook. Turned out great and my son asked for seconds. Will definitely be part of my instant-dinner recipes.