Ingredients with Measurements:
- 250g of dried egg noodles
- 200g of shrimp, peeled and deveined
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup of cabbage, shredded
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the garlic and onion and sauté until fragrant.
4. Add the shrimp and cook until pink and cooked through. Remove from the wok and set aside.
5. Add the red and green bell peppers, carrot, and cabbage to the wok and stir-fry for 2-3 minutes.
6. Add the cooked egg noodles to the wok and stir-fry for another 2-3 minutes.
7. Add the soy sauce, oyster sauce, sugar, salt, and pepper to the wok and stir-fry until everything is well combined.
8. Add the cooked shrimp back to the wok and stir-fry for another minute.
9. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, beef, or tofu.
- Red and green bell peppers can be substituted with any other color of bell pepper.
- Cabbage can be substituted with bok choy or kale.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Add a tablespoon of chili paste for a spicy kick.
- Add a beaten egg to the wok and scramble it with the noodles for an egg fried rice-like texture.
Tips and tricks:
- Make sure to cook the egg noodles al dente to prevent them from becoming too mushy when stir-fried.
- Use a high smoke point oil like vegetable or canola oil for stir-frying.
- Cut all the vegetables into similar sizes for even cooking.
Storage instructions:
Leftovers can be stored 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 a bowl or on a plate with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed rice, garlic bread, or a side salad.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until they are cooked to your liking.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Always cook the shrimp until pink and cooked through 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 like chicken, beef, or shrimp.
Flavor profiles:
Savory, umami, slightly sweet, and salty.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian