Home > Ifu Mie (Deep Fried Noodles Topped with Stir Fried Vegetables and Meat)

Ifu Mie (Deep Fried Noodles Topped with Stir Fried Vegetables and Meat)

Posting Date: 11/04/18

Ifu Mie (Deep Fried Noodles Topped with Stir Fried Vegetables and Meat) is a Chinese influenced dish. Mie means noodles. The dish contains deep fried noodles served with stir fried vegetables and meat on top. This dish is similar to Nagasaki Sara Udon from Japan. Nagasaki Sara Udon is also a Chinese influenced dish. You can find Ifu Mie in some of the Chinese restaurants in Indonesia.

The thing I like about ifu mie is you can use any vegetables you like. In this recipe, I use cabbage, carrot, and Napa cabbage. Some people use bok choy instead of Napa cabbage and I sometimes do that, too. You can use cauliflower or broccoli if you prefer. The dish is not a vegetarian dish since shrimp and fish balls are used. Some people use squid as well. Instead of using fish balls, you can use beef meat balls or squid meat balls. You can find those balls in the freezer section of the Asian stores. If you don't like seafood, you may use chicken, beef, or pork. You can make it vegetarian by omitting the meat and substituting it with fried tofu. If you want to make it vegetarian, make sure you use vegetarian oyster sauce and skip the chicken bouillon.

In the recipe, I use dried noodles. I boil the noodles and drain all excess liquid before frying them. I use the thin width noodles. However, you can use medium width noodles. To shape the noodles, I use a salad plate to help me shape it to a round shape. If you don't care about the shape of the noodles, you can just divide the noodles into 3 (I use 3 bundles of noodles, i.e. 3 servings) and fry each batch. The shape of the fried noodles depends on how you put it in the frying pan. If you have health concerns, you can skip frying the noodles. After boiling the noodles, serve the cooked noodles and top them with the stir fried vegetables and meat. It will still taste delicious. If you prefer it this way, make sure you use thin noodles because it will absorb the flavor better than the medium width noodles.

This recipe serves for 3 people.

Ingredients:

3 bunches of thin egg noodles. If you like medium width egg noodles, you can use them instead. The noodles are normally sold in a package of several bundles. Each bundle is for 1 serving.
To fry noodles: vegetable oil
For the sauce: 2 tablespoons soy sauce or to taste
For the sauce: 1 tablespoon oyster sauce or to taste. To make it vegetarian, use vegetarian oyster sauce.
For the sauce: 1/2 teaspoon sesame oil or to taste
For the sauce: 1/2 cup or 125 ml water
For the sauce: 1 teaspoon chicken bouillon or to taste. To make it vegetarian, skip chicken bouillon.
2 tablespoons vegetable oil to stir fry the vegetable and meat
1/2 small onion, sliced
3 cloves of garlic, minced
1" fresh ginger, peeled and minced
15 large shrimp, peeled and deveined. To make it vegetarian, substitute the shrimp with tofu.
6 fish balls, sliced. You can use beef meat balls instead or skip using the balls. To make it vegetarian, skip the balls. You can find the balls in the freezer section of the Asian stores.
1 carrot, sliced diagonally
1.5 cups sliced cabbage
2 cups sliced Napa cabbage
4 white mushrooms, sliced
1 dried black fungus, soaked in hot water for 15 min to soften it and sliced after it is soft
pinch of sugar or to taste
pinch of salt or to taste
pinch of black pepper or to taste
To make slurry: 2 teaspoons cornstarch
To make slurry: 4 teaspoons water
2 green onions, sliced

Methods:

Cook the noodles according to the package directions. Drain them once done and rinse them with cold water so that the noodles will not stick to each other. Place the noodles on a colander and shake to remove excess water. Leave them on the colander for 30 min to drain excess water. The noodles will be deep fried and thus, draining excess water will help during frying.
Divide the noodles into 3 equal size. After dividing into 3, place each one of them on a salad plate to follow the shape of the salad plate. The salad plate acts like a mold to shape the noodles prior to frying them. In this way, the noodles will have round shape when it is fried. However, if you don't really care about the shape of the noodles, after dividing the noodles, leave them separate. The noodles will have a shape depending on how you put the noodles in the frying pan.
Heat enough vegetable oil on a deep pan over medium high heat. Place the noodles from 1 salad plate on the pan while making sure you don't change the shape of the noodles when you place them on the pan. Fry them until it is crispy and golden brown on the bottom. Once it is golden brown, flip it and fry the other side until it is golden brown. Remove the noodles using spider spoon to drain excess oil as much as possible. Place them on a plate lined with paper towel. Repeat this step for the remaining noodles on the other salad plates.
Add all the ingredients for the sauce (oyster sauce, soy sauce, sesame oil, water, and chicken bouillon) into a small bowl. Whisk until well combined.
Heat 2 tablespoons vegetable oil on a pan over medium high heat. Saute the onion, garlic, and ginger until they become aromatic. Add shrimp and fish balls. Cook until the shrimp turns pink. Add carrot, cabbage, Napa cabbage, white mushrooms, and dried black fungus into the pan. Stir fry the vegetables until they are halfway cooked. Whisk the sauce before pouring it into the pan. Add sugar, salt, and pepper. Stir the pan to combine the ingredients. Once the liquid starts to boil, taste the sauce. Add more salt, sugar, pepper, soy sauce, oyster sauce, or sesame oil if needed. Combine the slurry ingredients (corn starch and water) in a small bowl and whisk to mix them. Pour the slurry in the pan. Cook further until the sauce becomes slightly thickened. Add green onions into the pan. Stir it. Remove from the heat.
To serve it, place each fried noodles on a plate. Top the noodles with the stir fried meat and vegetables. Serve it right away while it is still warm.

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