Mi Goreng Recipe from Scratch with Shrimp - Better than Indomie Noodles!

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles add fiber, while instant noodles are often more affordable.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is budget-friendly.

fried shallots

🥗Healthier: crispy onions

💰Cheaper: onion powder

Crispy onions provide crunch without frying, while onion powder is cost-effective.

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.

Chop all vegetables including cabbage, shallots, garlic, and Thai chili peppers.

Heat 2 tablespoons of vegetable oil in a wok for 30 seconds.

Add 1/2 pound of shrimp and cook until caramelized; remove from heat and set aside.

In the same wok, add chopped garlic and shallots; stir quickly.

Add cabbage and stir for about 3 minutes until translucent.

Add fresh egg noodles to the wok and reduce heat to between low and medium.

Pour in 2 tablespoons sweet soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons ketchup, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, and 1 tablespoon sambal oelek; stir to combine.

Add the cooked shrimp back into the wok and stir for 1-2 minutes until heated through.

Taste the noodles to check doneness and remove from heat.

Plate the noodles and top with vegetables and shrimp; garnish with cucumber, green onions, and additional chili peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens