Mie Pedas ala Gacoan

Ingredients

• 500 g Chicken Breast (minced; for chicken topping and wonton filling)
• 10 tbsp Garlic Oil (divided; for chicken topping and noodle seasoning)
• 5 tbsp Sweet Soy Sauce (kecap manis; for noodle seasoning)
• 5 tsp Sesame Oil (divided; for chicken topping and noodle seasoning)
• 1 tbsp Oyster Sauce (for chicken topping)
• 5 tsp Soy Sauce (kecap asin; divided for chicken topping and noodle seasoning)
• ½ tsp White Pepper (freshly ground)
• 1 Table Salt (to taste)
• 1 Monosodium Glutamate (or mushroom seasoning powder)
• 1 Tofu (mashed; for wonton filling)
• 500 g Egg Noodles
• 20 Wonton Skin (for filled wontons and crackers)
• 20 Bird's Eye Chili (boiled and ground into paste)
• ½ cup Peanuts (roasted and ground; for topping)
• ¼ cup Fried Shallots (for topping)
• 2 Scallion (sliced; for garnish)
• 5 Lettuce (leaves; for garnish)
• 2 cups Vegetable Oil (for frying)

Instructions

1. 1

   Prepare the chicken topping: Mix the minced chicken with garlic oil, salt, seasoning powder, sesame oil, soy sauce, oyster sauce, and white pepper.

2. 2

   Sauté the chicken mixture in a pan over medium heat, breaking up any lumps, until the meat is cooked through, dry, and crumbly. Taste and adjust seasoning if needed.

3. 3

   Make the wonton filling: Mash the tofu and mix it with a small portion of the cooked chicken topping until combined.

4. 4

   Assemble wontons: Place a teaspoon of filling onto a wonton skin, fold into a triangle, and seal. Cut extra wonton skins into small squares to make crackers.

5. 5

   Heat vegetable oil in a pan and deep-fry the wontons and cracker squares until golden brown and crispy. Drain on paper towels.

6. 6

   Boil the bird's eye chilies until wilted, then grind or blend them into a smooth chili paste.

7. 7

   Cook the egg noodles in boiling water until al dente. Drain well.

8. 8

   Prepare the bowl seasoning: Combine garlic oil, sesame oil, soy sauce, sweet soy sauce, and the chili paste (adjust amount to your spice level) in a large mixing bowl.

9. 9

   Add the hot noodles to the seasoning bowl and toss thoroughly until the noodles are evenly coated.

10. 10

    To serve, portion the noodles into plates or boxes. Top with the chicken crumble, ground peanuts, fried shallots, and sliced scallions. Serve with fried wontons, crackers, and a lettuce leaf on the side.