The Netherlands love of spicy dishes dates to the 19th century when inhabitants of the Dutch colonies in Indonesia migrated to Holland. Today Nasi Goreng is pretty much the national dish.
- Preparation Time15 mins
- Cooking Time10 mins
Nutrition per serving
- Energy525 Kcals
- Saturated Fat4.1g
- 1tsp sambal oelek
- 3tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
- 4tbsp vegetable or sunflower oil
- 2 carrots, cut into matchsticks
- ½ red pepper, deseeded and sliced
- 100g/4oz mange tout, halved lengthways
- 4 spring onions, chopped
- 1 chicken breast or 2 chicken thighs, boned and cut into small pieces
- 100g/4oz frozen peas
- 225g/8oz egg noodles, cooked
- 200g/7oz cooked peeled prawns
- 1 large egg, beaten
- 2tbsp roasted salted peanuts, coarsely chopped
- Kikkoman Soy Sauce, to drizzle
Mix together the sambal oelek and Teriyaki Sauce with Roasted Garlic.
Heat 2 tablespoons oil in a wok and stir-fry the carrots and pepper for 2 minutes. Add the mange tout and spring onions and stir-fry for a further 2 minutes. Remove and set aside.
Add another tablespoon oil to the wok and stir-fry the chicken for 2 minutes. Add the stir-fried vegetables plus the peas, noodles and prawns and pour in the honey & garlic mixture.
Toss over the heat for 3-4 minutes or until piping hot. Transfer to a platter and keep warm.
Heat the remaining oil in a small frying pan and cook the egg until set. Cut into strips and pile on top of the noodle mixture. Serve with the peanuts scattered over and drizzled with soy sauce.
Sambal oelek is a fearsomely hot sauce made from crushed red chillies. If preferred, it can be replaced with a milder chilli paste.
Nasi Goreng is traditionally made with rice. For a vegetarian option substitute strips or cubes of firm tofu and extra vegetables such as mushrooms, shredded bok choi or red pepper.