Recipe: Perfect Sundanese Noodle [ Mie Heben ]

Sundanese Noodle [ Mie Heben ].

You can Have Sundanese Noodle [ Mie Heben ] using 27 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sundanese Noodle [ Mie Heben ]

1. Lets Go Prepare of Stew Frozen Ingredients.
2. Lets Go Prepare 150 grams of Wheat Noodles.
3. What You needis 4 slice of Frozen Crab Stick.
4. Lets Go Prepare 4 slice of Frozen Chikuwa.
5. What You needis 4 slice of Frozen Fish Balls.
6. Lets Go Prepare 4 slice of Frozen Tuna Roll.
7. Lets Go Prepare 4 slice of Frozen Salmon Roll.
8. What You needis of Stir Seasoning.
9. It's 2 tbsp of vegetable oil.
10. What You needis 2 tbsp of onion, chopped.
11. It's 1 tbsp of sweet soy sauce.
12. It's 1 tbsp of salt.
13. It's 1 tbsp of chili powder.
14. What You needis 1 tbsp of chili flake.
15. What You needis 1 tsp of pepper powder.
16. Lets Go Prepare 1 tbsp of garlic powder.
17. What You needis 1 tsp of tomato paste.
18. It's 2 tbsp of chili paste.
19. What You needis 2 tbsp of lime juice.
20. It's 3 of lemongrass leaves.
21. It's 3 of kaffir lime leaves.
22. It's 4 tbsp of frozen vegetable mix.
23. Lets Go Prepare 10 clove of cayenne pepper.
24. Lets Go Prepare of Fried Ingredients.
25. Lets Go Prepare 2 slice of chicken katsu / chicken karage.
26. What You needis 500 ml of beef broth.
27. Lets Go Prepare 500 ml of boiling water.

Sundanese Noodle [ Mie Heben ] instructions

1. Boil the wheat noodles and another stew frozen ingredients in 500 ml grisky boiling water, stir slowly for 3 minutes, then take them and drain it..
2. While the frozen ingredients is being cooked, fried the chicken katsu / karage until it's golden brown then take it and set aside..
3. Pour vegetable oil in a pan and fried onion until it's a little brown, then pour chili flake and another seasoning, sauteed vegetables mix, lime juice, cayenne pepper, lemongrass leaves and kaffir lime leaves later, then pour 500 ml beef broth water, stir till it's boilling and lift..
4. Prepared bowl, then fill with noodles and ingredients stew, then flush with beef broth water, serve with chunks of fried chicken katsu or chicken karage..