Stir Fried Noodles with Shrimp (Easy Mie Goreng)
This Stir Fried Noodles with Shrimp recipe (Easy Mie Goreng) is a homestyle Indonesian dish that takes just minutes to prepare. This comforting noodle dish is a fabulous way to add Southeast Asian flair to your recipe collection.
- 3 tablespoons cooking oil of choice, divided
- 8 ounces shrimp, peeled and deveined
- 2 eggs
- 3 cloves garlic, sliced
- 1 cup roughly chopped green cabbage
- 1 cup baby bok choy, cut into 2-inch pieces
- 8 ounces cooked yellow egg noodles (like thin wonton noodles or chow mein noodles)
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 cup bean sprouts
- salt and pepper, to taste
- fried shallots, optional
Heat 1 1/2 tablespoons of the oil over medium-high heat in a wok or large skillet. Add the shrimp and fry for 3 to 4 minutes or until opaque and bright pink. Remove the shrimp from the pan and set aside.
Adjust the heat under the pan to medium. Add the remaining oil. Fry the eggs and scramble briefly. Push the eggs to the side. Add the garlic and cook for about 30 seconds or just until aromatic. Add the cabbage and baby bok choy and mix with the eggs. Cook for 1 to 2 minutes or until the vegetables are just starting to wilt. Add the cooked egg noodles (see recipe note below) with the kecap manis and the cooked shrimp, then mix thoroughly. Cook until the noddles are fully heated through. Add the bean sprouts and give everything a quick stir.
Adjust the seasoning with a little salt and pepper to taste. Serve with fried shallots for garnish.
Noodles should be cooked, rinsed with cold water, and drained well before you begin the stir-fry process.
You can use chicken instead of shrimp or omit it altogether for a vegetarian option.
Calories: 454kcal | Carbohydrates: 56g | Protein: 24g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 225mg | Sodium: 1238mg | Potassium: 153mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1393IU | Vitamin C: 26mg | Calcium: 140mg | Iron: 4mg