Indonesian Mie Goreng Recipe (wok-fried egg noodles) - Pai's Kitchen

egg noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles provide more fiber, while instant noodles are more affordable.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is lower in fat, and canned tuna is budget-friendly.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onion flakes

Baked shallots cut calories, while onion flakes are a cost-effective alternative.

sweet soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces salt intake, while regular soy sauce is widely available.

Make the sauce by combining sweet soy sauce, soy sauce, oyster sauce, and toasted sesame oil in a bowl.

Add Sambal Oelek paste for heat and tartness, or substitute with sriracha if preferred.

Use pre-cooked egg noodles, rinse under cold water to remove excess oil.

Heat a wok over medium heat and add shallot oil to sear shrimp until cooked, then set aside.

Add more oil to the wok, then add minced garlic, shallots, and Thai chilies; sauté until fragrant.

Add kale, carrots, and cabbage to the wok, tossing to combine and season with a bit of sauce.

Push vegetables aside and crack eggs into the wok, breaking the yolks slightly; let set and then flip to brown the bottom.

Add the pre-cooked egg noodles and the sauce to the wok, tossing everything together until well combined.

Add chopped tomatoes and green onions, mixing gently to incorporate without overcooking the tomatoes.

Return the cooked shrimp to the wok, mix to combine, and remove from heat.

Serve hot, garnished with crispy fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens