Ingredients with Measurements:
- 1 pound of Mi Celor noodles
- 1 pound of shrimp, peeled and deveined
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced carrot
- 1/2 cup of diced scallions
- 1/4 cup of soy sauce
- 1/4 cup of oyster sauce
- 1/4 cup of chicken broth
- 1 tablespoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large wok or skillet
- Strainer
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring water to a boil and cook Mi Celor noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, whisk eggs and season with salt and pepper.
3. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium heat. Pour in the eggs and scramble until cooked. Remove from the wok and set aside.
4. In the same wok, heat the remaining vegetable oil over medium-high heat. Add onion, celery, and carrot. Stir-fry for 2-3 minutes until vegetables are tender.
5. Add shrimp to the wok and stir-fry for 2-3 minutes until cooked through.
6. Add cooked noodles to the wok and stir-fry for 1-2 minutes until heated through.
7. In a small bowl, mix soy sauce, oyster sauce, chicken broth, and sugar. Pour the sauce into the wok and stir-fry for another 1-2 minutes until everything is well coated.
8. Add the scrambled eggs and scallions to the wok. Stir-fry for another 1-2 minutes until everything is well combined.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 527
- Fat: 21g
- Carbohydrates: 53g
- Protein: 29g
Substitutions for ingredients:
- Mi Celor noodles can be substituted with any type of egg noodles.
- Shrimp can be substituted with chicken, pork, or beef.
- Vegetable oil can be substituted with any type of cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use tofu instead of eggs for a vegetarian version.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to cook the noodles al dente to prevent them from becoming mushy.
- Use a non-stick wok or skillet to prevent sticking.
- Don't overcook the shrimp to prevent them from becoming tough and rubbery.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of chicken broth or water to the wok.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness.
Food history:
- Mi Celor is a popular noodle dish from the city of Pontianak in Indonesia.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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