Ingredients with Measurements:
- 250g of dried egg noodles
- 250g of peeled and deveined shrimp
- 1/2 cup of roasted peanuts
- 2 cloves of garlic, minced
- 2 shallots, sliced thinly
- 2 red chilies, sliced thinly
- 2 tablespoons of vegetable oil
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the 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.
3. Add the minced garlic, sliced shallots, and sliced red chilies to the wok. Stir-fry for 1-2 minutes until fragrant.
4. Add the peeled and deveined shrimp to the wok. Stir-fry for 2-3 minutes until the shrimp turns pink.
5. Add the cooked egg noodles to the wok. Stir-fry for 2-3 minutes until the noodles are heated through.
6. Add the sweet soy sauce, oyster sauce, fish sauce, sugar, salt, and pepper to the wok. Stir-fry for 1-2 minutes until the noodles are evenly coated with the sauce.
7. Add the roasted peanuts to the wok. Stir-fry for 1-2 minutes until the peanuts are evenly distributed.
8. Serve the Mie Goreng Udang with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 16g
Carbohydrates per serving: 34g
Protein per serving: 20g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or ramen noodles.
- Shrimp can be substituted with chicken, beef, or tofu.
- Roasted peanuts can be substituted with cashews or almonds.
- Red chilies can be substituted with green chilies or jalapenos.
Variations:
- Add vegetables such as carrots, bell peppers, or bok choy to the stir-fry.
- Use different types of noodles such as rice noodles or udon noodles.
- Add a beaten egg to the stir-fry for a more substantial meal.
Tips and tricks:
- Make sure to drain the cooked noodles well to prevent the dish from becoming too watery.
- Use a high smoke point oil such as vegetable oil or peanut oil for stir-frying.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Mie Goreng Udang with Peanuts in a large bowl or on individual plates. Garnish with lime wedges and chopped cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced scallions
Pairings:
- Serve with a cold beer or a glass of white wine.
- Pair with a side of steamed vegetables such as broccoli or green beans.
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Spring rolls
Troubleshooting advice:
- If the dish is too dry, add a splash of water or chicken broth to the wok.
- If the dish is too salty, add a squeeze of lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to cook the shrimp thoroughly until it turns pink.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mie Goreng is a popular Indonesian dish that translates to "fried noodles". It is a staple street food in Indonesia and is often served with shrimp, chicken, or beef.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the soy sauce and oyster sauce. The roasted peanuts add a crunchy texture and nutty flavor to the dish.
Serving suggestions:
Serve the Mie Goreng Udang with Peanuts as a main dish for lunch or dinner. It can also be served as a side dish for a larger meal.
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Region: Indonesian