Indonesian Stir Fried Noodles (Mie Goreng)

READY IN: 18mins


  • Sauce
  • 1teaspoonsoy sauce
  • 1tablespoonketjap manis (Indonesian sweet soy sauce)
  • 1tablespoonsambal oelek chili paste (chili paste)
  • 1teaspoondark soy sauce
  • 14 cupchicken stock
  • Stir Fry
  • 6ouncesegg noodles, prepared
  • 2tablespoonscooking oil, divided
  • 4ouncesshrimp
  • 2garlic cloves, chopped(approximately 2 tsp)
  • 12 shallot, chopped(approximately ¼ cup)
  • 1ouncecarrot, julienned(approximately 2 Tbs)
  • 3ouncesbok choy or 3 ouncesgreen cabbage
  • 3ouncesbean sprouts
  • 1tablespoon fried shallot
  • 2eggs

  • In a mixing bowl, combine all ingredients for sauce, and set aside.
  • Heat a wok over high heat; add 1 tablespoon oil, and shrimp. Season with small pinch of salt and pepper and cook 1 to 2 minutes each side. Remove shrimp from wok and set aside.
  • In same wok, add remaining oil, chopped garlic and shallot. Stir fry for 30 seconds until fragrant.Be careful not to burn or brown them too much.
  • Add carrot and green leaf vegetable, stir fry until vegetables are softened, about 1 minute. Stir in prepared egg noodles and pour sauce we made earlier. Toss and stir until everything is combined, about 2 to 3 minutes. There shouldn’t be any liquid on bottom of wok.
  • Now stir in bean sprouts and cooked shrimp until combined. Sprinkle fried shallot and mix inches Remove from heat.
  • Transfer to a serving plate and sprinkle some more fried shallots. If you like, place fried eggs right on top of Mie Goreng. Or you can scramble the egg into the dish after cooked noodles (before adding bean sprouts and shrimp).
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