Noodle Pecel

Noodles

• 2 pieces of boiled yellow noodles 4 minutes drain
• 3 tbsp olive oil
• 7 cloves of minced garlic
• 1/4 sliced ​​white cabbage
• 1/2 sliced ​​carrot
• 1 stalk of spring onion
• 3 stalks of celery, sliced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp pepper powder
• 1 tsp sugar
• Water 30 ml

Step

• 1. Saute garlic until fragrant, add vegetables and noodles.
• 2. Pour soy sauce, oyster sauce, ground pepper, water.
• 3. Saute 3 minutes, remove.
• 1. Mix all flour in a bowl, add water little by little,
• 2. Add all the spices and scallions. Stir well.
• 3. Dip tempeh, fry until stiff.

Flour Fried Tempe

• 180 grams of tempeh, thinly sliced
• 2 cloves of minced garlic
• 1 stalk of spring onion
• 3 stalks of celery, sliced
• 1 tsp salt
• 1/2 tsp mushroom stock
• 1/2 tsp pepper powder
• 2 tbsp rice flour
• 2 tbsp wheat flour
• 2 tbsp cornstarch
• Enough water
• Cooking oil for deep frying

Stuffing Ingredients

• fried noodles,
• boiled chickpeas,
• boiled bean sprouts,
• boiled carrots,
• cucumber,
• fried tempeh flour,
• uli crackers

Presentation

• Arrange the stuffing on a serving plate, flush with the pecel seasoning.

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