Friday, September 11, 2009

Spicy Indoneasian noodles

I made these noodles from scratch Thursday morning, using whole wheat flour instead of white flour, to make a Chinese style noodle. Other than the change in flour I used my usual method.
The whole wheat made a chewier noodle that was odd at first, but pretty tasty as I got used to it.

  • 3 stalks of lemongrass (I picked mine straight out of the garden!), finely chopped
  • 2 fresh chilies, chopped
  • 2 garlic cloves, roughly chopped
  • 2 cloves
  • 2 tsp coriander seeds
  • 2 tsp brown sugar
  • 1 tsp curry powder
  • 1 tsp ground cinnamon
  • 1 batch fresh noodles cooked in boiling water
  • 3 TB oil
  • 3 green onions sliced
  • 1/2 lb. ground beef
  • 2 inch piece ginger, grated
  • 2 tsp lime juice
  • 2 TB roughly chopped peanuts

  • Grind together the lemongrass, red chilies, garlic, cloves and coriander seeds using a mortar and pestle or in a spice grinder to make a paste. Transfer to a small bowl and stir in the brown sugar, curry paste, and ground cinnamon.
  • Heat the oil in a wok or large skillet.
  • Add the green onions and cook until soft.
  • Add the ginger and stir-fry for one minute.
  • Add the spice paste and stir-fry until fragrant.
  • Add the lime juice and noodles and cook for 4 or 5 minutes.
  • Serve with chopped peanuts, fish sauce and/or soy sauce, and lime juice on the side.


  1. that sounds good - is it so spicy it burns the mouth or just give it a good kick?

  2. Pretty spicy. For you I'd probably substitute some cayenne pepper for the red chilies! :)