Mi Char
Fried noodles with different meats and vegetables
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Mi Char, like many Indonesian noodle dishes, has its roots in Chinese culinary influence. Chinese immigrants brought stir-fried noodle techniques and ingredients to the archipelago, which were then adapted to local tastes and available ingredients, resulting in the diverse range of noodle dishes found throughout Indonesia today.
Mi Char is a popular and accessible street food and home-cooked meal in Indonesia. It represents the fusion of cultures and the adaptability of Indonesian cuisine.
Street Food Staple
Mi Char is commonly sold by street vendors and in warungs (small Indonesian restaurants), making it a readily available and affordable meal option for many Indonesians.
Home Cooking
It is also a frequently prepared dish at home, allowing for variations based on family preferences and available ingredients. It's considered a comforting and satisfying meal.
Celebratory Meals
While typically an everyday meal, a well-made Mi Char can be served at informal gatherings and family celebrations, especially variations that include high-quality ingredients.
Mi Char offers a delightful blend of savory, sweet, and slightly smoky flavors, balanced by the freshness of vegetables and the richness of the protein.
The savory aspect comes from the soy sauce (kecap manis and soy sauce asin) and various meats or seafood. The sweetness is mainly derived from kecap manis (sweet soy sauce). The smoky flavor results from the stir-frying technique in a hot wok. Vegetables such as cabbage, carrots, and mustard greens add freshness and a contrasting texture. The choice of protein – typically chicken, beef, shrimp, or a combination thereof – further enhances the dish's overall flavor profile. Garlic, shallots, and chilies contribute aromatic and spicy notes.
Wok Hei (Breath of the Wok)
Using a well-seasoned wok and cooking over high heat is crucial for imparting the characteristic smoky 'wok hei' flavor. Don't overcrowd the wok; cook in batches if necessary.
Noodle Preparation
Pre-cooking or blanching the noodles slightly ensures they don't become mushy during the stir-frying process. Drain them well before adding them to the wok.
Sauce Balance
The ratio of sweet soy sauce (kecap manis) to savory soy sauce (soy sauce asin) should be carefully balanced to achieve the desired flavor profile. Taste and adjust as you go.
Vegetable Crispness
Add vegetables in order of cooking time, starting with those that take longer to cook (like carrots) and ending with leafy greens to maintain their crispness.
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