Gado Gado Salad with Hokkien Noodles

(serves 2)

Gado Gado Salad, an Indonesian anything-goes type salad with a few basic essentials and a tasty peanut satay sauce to pull everything together. At least that's what i understand about the dish and have pulled together for a quick dinner with leftover satay sauce ~ super easy cos all the ingredients are just boiled/blanched in one pot, then tossed together in the peanut sauce in one wok! The fried egg on top seems like a random addition given that there is already boiled egg, but for some reason i have this image etched in my memory from the first time i tried Gado Gado, so hey, may as well cook out the dream.. plus i love fried egg!

Prep time: 20 min

Cooking time: 20 min

Ingredients: 

4 Eggs

2 small Potatoes

1/2 stem of Broccoli

1/2 stem of Cauliflower

Handful of Green beans

4 Fish tofu

150g Mix lettuce leaves

250g Hokkien noodles

3-4 T Satay sauce

200mL Coconut milk

1 T Sweet soy sauce (Kecap Manis)

Fried onion, to garnish

Toasted Sesame seeds, to garnish

Method:

1. Cut the broccoli and cauliflower into bite-size florets.

2. Top and tail the green beans and cut into half. Peel the potatoes.

3. Bring a pot of generously salted water to the boil and put in the potatoes and 2 eggs for 10 minutes. Cook the fish tofu in the water for 3-5 minutes until soft.

NB. Check the potatoes are cooked by piercing through with a knife before removing from the water.

4. Blanch the broccoli, cauliflower and beans in the pot of water for 2-3 minutes until par-boiled.

5. Soak the Hokkien noodles in boiling water for 3-5 minutes until loosened.

NB. The time you need to soak the noodles may depend on how fresh they are, i.e. the less fresh they are, the longer they may need to be soaked. You can drain the noodles once they are soft enough to separate with chopsticks. Don't leave them in for too long otherwise they'll be soggy when you stir-fry them!

6. Cut the cooked fish tofu into quarters and potato into sixths. Peel the hard boiled eggs and cut into quarters.

7. Heat a wok with 1 T oil, shallow fry the remaining 2 eggs sunny-side up one at a time. Remove from the wok and set aside.

8. Keep the heat on medium, then add the satay sauce and cook until aroma from the sauce is released. Add in the coconut milk, mix through and bring to the boil. Add the broccoli, cauliflower, beans, potatoes, fish tofu and stir-fry for 2-3 minutes. Add the noodles and continue to stir-fry for another 2-3 minutes, adding the sweet soy sauce and some water if needed.

 

9. Arrange the lettuce leaves on the plate and serve the satay noodles and vegetables on top. Gently place the boiled egg quarters on the plate and the fried egg on top. Sprinkle with fried onion and sesame seeds to serve.