In Indonesia, there are tons of noodle dish that are similar yet with different names. The term of Magelangan, I learned it while living in Yogyakarta, in Central Java. It is mainly a mix of larger and smaller kinds of noodles, for example, egg noodle with glass noodle, or egg noodle with vermicelli, etc.
1 cup cooked rice vermicelli
1 small onion, sliced
1 1/2 cup boiled and drained chow mein
sesame oil, as needed
1 carrot, slice as desired
fish oil, as needed
1 cup of boiled chicken, cubed
sweet soya sauce, Kecap ABc preferred, as needed
1 1/2 cup of sliced Chinese Mustard (Sawi)
pepper, salt, and garlic powder, to taste
1 egg, beaten
hot sauce, Sambal ABC Extra Hot preferred, as needed
1 tbsp of vegetable oil
soy sauce, as needed
2 cloves of garlic, crushed
- Heat oil in a wok, saute garlic and onion then pour the beaten egg, scrambled.
- Add in sliced carrot. Cook until carrot went a bit tender.
- Add in the Chinese Mustard and chicken, followed with the noodles. Stir well.
- Season with all of the rest of the ingredients well. Stir often. When the taste reach your desire, then its ready to serve.
Bakmi Magelangan
Ingredients
- 1 cup cooked rice vermicelli
- 1 small onion sliced
- 1 1/2 cup boiled and drained chow mein
- sesame oil as needed
- 1 carrot slice as desired
- fish oil as needed
- 1 cup of boiled chicken cubed
- sweet soya sauce Kecap ABc preferred, as needed
- 1 1/2 cup of sliced Chinese Mustard Sawi
- pepper salt, and garlic powder, to taste
- 1 egg beaten
- hot sauce Sambal ABC Extra Hot preferred, as needed
- 1 tbsp of vegetable oil
- soy sauce as needed
- 2 cloves of garlic crushed
Instructions
- Heat oil in a wok, saute garlic and onion then pour the beaten egg, scrambled.
- Add in sliced carrot. Cook until carrot went a bit tender.
- Add in the Chinese Mustard and chicken, followed with the noodles. Stir well.
- Season with all of the rest of the ingredients well. Stir often. When the taste reach your desire, then its ready to serve.
