Ingredients with Measurements:
- 8 oz. of dried egg noodles
- 1 lb. of shrimp, peeled and deveined
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of coconut milk
- 2 tbsp. of vegetable oil
- 2 tbsp. of soy sauce
- 1 tbsp. of oyster sauce
- 1 tsp. of sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped onion, and sauté for 1-2 minutes until fragrant.
3. Add the sliced red and green bell peppers to the wok and sauté for another 2-3 minutes until they start to soften.
4. Add the peeled and deveined shrimp to the wok and cook for 2-3 minutes until they turn pink.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
6. Pour the sauce into the wok and stir to combine with the shrimp and vegetables.
7. Add the cooked egg noodles to the wok and toss to coat with the sauce.
8. Pour in the coconut milk and stir to combine. Cook for another 2-3 minutes until the sauce has thickened slightly.
9. Serve the Mie Goreng Udang with Coconut Milk hot, garnished with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or ramen noodles.
- Shrimp can be substituted with chicken or tofu.
- Red and green bell peppers can be substituted with other vegetables such as carrots, broccoli, or snow peas.
Variations:
- Add sliced mushrooms to the wok for an extra umami flavor.
- For a spicier version, add sliced chili peppers or chili flakes to the wok.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
Tips and tricks:
- Make sure to drain the cooked egg noodles well to prevent them from becoming soggy.
- To prevent the shrimp from overcooking, cook them until they turn pink and then remove them from the wok before adding the vegetables and sauce.
- Adjust the seasoning to your taste by adding more or less soy sauce, oyster sauce, sugar, salt, and pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mie Goreng Udang with Coconut Milk in a wok or microwave until heated through.
Presentation ideas:
Serve the Mie Goreng Udang with Coconut Milk in a large bowl or on individual plates. Garnish with chopped scallions for a pop of color.
Garnishes:
Chopped scallions
Pairings:
Serve the Mie Goreng Udang with Coconut Milk with a side of steamed rice and a refreshing cucumber salad.
Suggested side dishes:
Steamed rice and cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, simmer the Mie Goreng Udang with Coconut Milk for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the shrimp thoroughly until they turn pink to prevent foodborne illness.
Food history:
Mie Goreng is a popular Indonesian dish that translates to "fried noodles" in English. It is typically made with egg noodles, meat or seafood, vegetables, and a sweet and savory sauce.
Flavor profiles:
The Mie Goreng Udang with Coconut Milk is a flavorful and creamy dish with a balance of sweet, salty, and umami flavors.
Serving suggestions:
Serve the Mie Goreng Udang with Coconut Milk as a main dish for lunch or dinner.
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Region: Indonesian