Ingredients
Units
Scale
For the Sauce:
- 1 tsp soy sauce
- 1 tbsp Kecap Manis (Indonesian sweet soy sauce)
- 1 tbsp sambal (chili paste)
- 1 tsp dark soy sauce
- 1/4 cup chicken stock
For the Stir-Fry:
- 6 oz egg noodles (dry, fresh, or semi-fresh)
- 2 tbsp cooking oil, divided
- 3 to 4 oz shrimp or preferred protein
- 2 cloves garlic, chopped (about 2 tsp)
- 1/2 shallot, chopped (about 1/4 cup)
- 1 oz carrot, julienned (about 2 tbsp)
- 3 oz green leafy vegetables (yu choy, bok choy, green cabbage, etc.)
- 3 oz bean sprouts
- 1 tbsp fried shallots
- 1 egg (optional)
Instructions
- 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 second or until you can smell the aroma. Be careful not to burn or brown them too much.
- Add carrot and green leaf vegetable, stir fry until vegetables are soften, about1 minute. Stir in prepared egg noodles and pour sauce we made earlier. Toss and stir until everything is combines, about 2 to 3 minutes. There shouldn’t be any liquid on bottom of wok.
- Now stir in beansprouts and cooked shrimp, stir until combine. Sprinkle fried shallot and mix in. Remove from heat.
- Transfer to a serving plate and sprinkle some more fried shallot. If you like to, make an fried egg and put right on top of Mie Goreng.
Notes
You can scramble the egg into the dish after cooked noodles (before adding beansprouts and shrimp)
- Prep Time: 10 mins
- Cook Time: 8 mins
