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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

Mie Goreng

INGREDIENTS

  • 35 grams chicken
  • 25 grams prawns
  • 15 grams french beans
  • 15 grams purple cabbage
  • 15 grams white cabbage
  • 10 grams garlic
  • 2 whole eggs
  • 2 packet knorr noodles
  • 2 ml cooking oil
  • MIE GORENG SAUCE
  • 1 tablespoon sesame oil
  • 3 tablespoon oyster sauce
  • 1 tablespoon knorr ketchup
  • 1/2 tablespoon chilli sauce
  • 1/2 tablespoon white pepper
  • 1 tablespoon sugar
  • 1 tablespoon samnal oelek
  • 1 knorr chicken cube

METHOD

  • Now, set the vegetables aside. To get your sauce ready, add sambal oelek, sesame oil, chili sauce, oyster sauce, knorr ketchup, sugar, white pepper and knorr chicken cubes (crushed). Mix all the ingredients together and set aside.
  • The meat of our choice is boiled chicken and prawns. Set that aside and stir the eggs in a bowl.
  • We are ready to cook now! First, add oil and let it become hot. Now add garlic, followed by prawns. Stir fry them together for 2 minutes before adding egg and chicken. Keep stirring. Now add all the vegetables together followed by noodles. Add a little bit of water and stir fry all the ingredients. Now add the sauce and give your mie goreng a final stir fry. Take it out in a bowl and add a half fried egg on top.

Mie Goreng

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