Mie Goreng (Indonesian Fried Noodles)

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Sauce

60 mL

Sweet Soy Sauce

15 mL

Soy Sauce

10 mL

Oyster Sauce

2 dashes

Ground White Pepper

480 mL

Green Cabbage , shredded

Noodles

2

Shallots , thinly sliced

60 mL

Cooking Oil

2 cloves

Garlic , minced

8

Medium Shrimp , deveined

680 g

Egg Noodles

180 g

Bean Sprouts

to taste

Red Chili Peppers , sliced

to taste

Scallions , chopped

to taste

Limes

Cooking Instructions

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Step 1

In a mixing bowl, combine the Sweet Soy Sauce (60 mL) , Soy Sauce (15 mL) , Oyster Sauce (10 mL) , and Ground White Pepper (2 dashes) .

Step 2

Heat Cooking Oil (60 mL) in a wok over medium-low heat. Add the Shallots (2) , then increase the heat to medium.

Step 3

Remove the shallots from the wok using a spider skimmer or a soup skimmer when they are just about golden brown. Spread them out on a paper towel so that it can soak up the excess oil.

Step 4

Use a wok spatula to remove most of the oil from the wok, leaving behind about 2 tablespoons of the oil.

Step 5

Add Garlic (2 cloves) to the wok, followed by the Medium Shrimp (8) . Stir-fry for about 30 seconds or until the shrimp are halfway cooked.

Step 6

Add Green Cabbage (480 mL) . Stir-fry until slightly softened, about 1 minute.

Step 7

Add Egg Noodles (680 g) . Give the sauce a stir, then pour the sauce over the noodles. Stir-fry the noodles to distribute the sauce evenly.

Step 8

Add Bean Sprouts (180 g) to the wok. Stir to combine all the ingredients well, then transfer the noodles to a serving dish.

Step 9

Top with crispy shallots, Red Chili Peppers (to taste) , and Scallions (to taste) , with Limes (to taste) on the side.