Ingredients with Measurements:
- 500g of fresh prawns, peeled and deveined
- 500g of fresh egg noodles
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chillies, sliced
- 2 tablespoons of kecap manis (sweet soy sauce)
- 1 tablespoon of oyster sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of shrimp paste
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 eggs, beaten
- 1 cup of bean sprouts
- 1/4 cup of chopped scallions
- Lime wedges for serving
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. Heat the oil in a wok or large frying pan over high heat. Add the onion, garlic, and red chillies and stir-fry for 1-2 minutes until fragrant.
3. Add the prawns and stir-fry for 2-3 minutes until they turn pink and are cooked through.
4. Add the kecap manis, oyster sauce, soy sauce, shrimp paste, sugar, and salt. Stir-fry for 1-2 minutes until well combined.
5. Push the prawn mixture to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until they are cooked through.
6. Add the cooked egg noodles and bean sprouts to the wok and stir-fry for 2-3 minutes until heated through.
7. Garnish with chopped scallions and serve with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Chicken or beef can be used instead of prawns
- Regular soy sauce can be used in place of sweet soy sauce (kecap manis)
Variations:
- Add vegetables such as carrots, cabbage, or bell peppers for a more colorful dish
- Use different types of noodles such as rice noodles or udon noodles
- Add peanuts or cashews for extra crunch
Tips and tricks:
- Make sure to devein the prawns before cooking
- Cook the noodles al dente to prevent them from becoming too soft in the stir-fry
- Use a high heat to ensure the dish cooks quickly and the noodles don't become mushy
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or frying pan over medium heat until heated through.
Presentation ideas:
Serve the dish in individual bowls with lime wedges on the side.
Garnishes:
Chopped scallions and lime wedges
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok while stir-frying.
- If the dish is too salty, add a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the prawns until they are pink and cooked through to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Mie Goreng is a popular Indonesian dish that has spread throughout Southeast Asia. It is a stir-fried noodle dish that can be made with a variety of ingredients.
Flavor profiles:
Savory, sweet, and spicy
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Malaysian