Mi ragit from Indramayu, noodles in coconut sauce with omelet

Ingredients

• One package of instant noodles
• 200 ml of light coconut milk
• 30 g of wheat flour
• 5 shallots
• 2 cloves of garlic
• 3 candle sticks
• 3 red chili peppers
• 100 g of shrimp
• 2 sheets of combava
• A pinch of salt
• A pinch of ground pepper
• 1 teaspoon of sugar
• 1 tablespoon of butter
• 1 piece of oil
• 100 ml of water

Cook the noodles until they are tender, then drain them.

Finely chop or mince the shallots, garlic, chili peppers, walnuts, pepper, and shrimp.

Heat the oil in a frying pan and cook the spice mixture until it browns.

Add the coconut milk and combava leaves, then stir gently until the sauce is fully cooked.

Mix the flour with 100 ml of water and stir well. Season the sauce with salt, sugar, and pepper.

Melt the butter in a non-stick frying pan.

Add three tablespoons of flour paste and cook until golden brown.

Next, cut the crepes into strips approximately 1 cm wide and 10 cm long.

Combine the crepe slices and noodles in a bowl, pour over with coconut sauce, and serve immediately.