With this project, I would like to share of making I Fu Mie. I Fu Mie is originated from Chinese Indonesian. It is a Crispy Noodle that served with vegetable and pork stir fry sauce.

The vegetables stir fry is similar to my previous Instructables of Cap Cay. To get the best taste, this dish should be served while hot. The sauce can soften the crispy noodle and after the noodle becomes soft, we can eat and enjoy it.

If you want to make only for vegan version, check my other recipes. Right now, I add with meats, which are pork and Asian beef meatball. You can make any shape for the crispy noodle. Because it is the heart contest challenge, I form the crispy noodle into the heart shape.

The cooking is also as easy as Cap Cay. We can use any kind of vegetables and meats that are available in our fridge. You can make a variation of meat in this recipe, such as beef, chicken, seafood and mushroom. All the variation will result a delicious dish. Here is the recipe.

Ingredients:

Noodles
1 large carrot (sliced thin diagonally)
Cabbages (sliced thin)
½ medium-sized head of cauliflower
3 pieces of Asian Meatball
1 green onions, minced
Bok Choy
2 clove garlic, minced
4 clove shallot, minced
Corn oil
2 tablespoons soy sauce (you can use any soy sauce, but I like Lee Kum Kee Soy Sauce most because the taste is the best.)
2 tablespoons sesame oil (you can use any sesame oil, but I use Maruhon sesame oil, because the taste is best and not bitter.)
Salt
Sugar
1 teaspoon white pepper
2 tablespoon tapioca starch (you can substitute with cornstarch)
Water
Celery for garnish (optional)

Step 1: Tendering Carrots and Cauliflower

In a saucepan, boil the water. After boiling, put the carrots and cauliflower into the saucepan. Boil them until tender about 3-4 minutes (it depends on your cutting). Remove the saucepan from the stove. Throw away the water. Set aside the cauliflower and carrots.

Step 2: Boiling Noodles

Boil water in the saucepan. After boiling, put the noodles and stir with chopsticks until noodles are soft enough and cooked through. Bring out the noodles by using strainer from the saucepan. Set aside.

Step 3: Fried the Noodle

Form the noodle into shape heart.
With bowl, press it to the noodles gently and make sure all the noodles solidly heart shaped.
In a large wok, add lots of corn oil in medium heat and make sure all the noodles in the strainer dipped.

Wait until the oil hots. After it hots, put the noodle into the wok. Be careful when doing this because the noodles still have some waters in it and it will react with the hot oil. Make the bottom side of noodles crispy first and then tilt the strainer into the right side. Wait until the noodles become crispy. Do the same for the left side.

Check until the noodle already crisp and tough enough. If so, put the noodle upside down into the wok until the up part of the noodles face down now. Fry the noodle again. (See the video)

Step 4: Preparing Tapioca Starch or Cornstarch Mixture

In a bowl, add water to tapioca starch or cornstarch and stir it. Make sure tapioca starch or cornstarch dissolve in the water.

Step 5: Cooking the Vegetable Sauce

In a large wok, add the corn oil over high heat. Add garlic and shallot. Stir fry until they are yellowish and fragrant.
Add pork and stir until pork cooks through.
Add meatball, cabbage, and choy sum. Stir them until wilted.
Add carrots, cauliflower, and green onions. Sauté 2-3 minutes until all the vegetables are almost tender.
Add soy sauce, salt, white pepper, and sugar. Stir it.
Pour the tapioca starch or cornstarch mixture into the wok and stir it until the sauce has thickened.
Add some water in it and bring it to boil.
Remove from the heat and serve the dish onto the noodle on the plate.
Garnish with celery if desired. (see the video)