Ingredients with Measurements:
- 8 oz. of dried egg noodles
- 1 lb. of shrimp, peeled and deveined
- 8 oz. of firm tofu, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp. of vegetable oil
- 2 tbsp. of soy sauce
- 1 tbsp. of oyster sauce
- 1 tsp. of sugar
- Salt and pepper to taste
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the chopped onion and minced garlic to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced bell peppers and stir-fry for another 2-3 minutes until the vegetables are slightly softened.
5. Add the shrimp and tofu to the wok and stir-fry for 2-3 minutes until the shrimp are pink and cooked through.
6. Add the cooked egg noodles to the wok and stir-fry for 1-2 minutes until the noodles are heated through.
7. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
8. Pour the sauce over the noodles and stir-fry for another 1-2 minutes until the noodles are evenly coated.
9. Garnish with sliced green onions and serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 12g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Tofu can be substituted with tempeh or seitan.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add chili flakes or hot sauce for a spicy kick.
- Add bean sprouts or bok choy for extra vegetables.
- Use different types of noodles such as rice noodles or udon noodles.
Tips and tricks:
- Make sure to not overcook the shrimp to prevent them from becoming tough and rubbery.
- Drain the tofu well before using it to prevent excess moisture in the dish.
- To make the dish vegetarian or vegan, omit the shrimp and use vegetarian oyster sauce.
Storage instructions:
- Store any leftovers 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 dish in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish with sliced green onions and lime wedges.
Pairings:
- Serve with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
- Spring rolls
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok to loosen them up.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent any foodborne illnesses.
Food history:
- Mie Goreng is a popular Indonesian dish that translates to "fried noodles". It is typically made with egg noodles, vegetables, and protein such as chicken, beef, or shrimp.
Flavor profiles:
- The dish is savory and slightly sweet with a hint of umami from the oyster sauce.
Serving suggestions:
- Serve the dish hot with lime wedges on the side for squeezing over the noodles.
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Region: Indonesian