Mie Goreng (Fried Noodles)

Ingredients

• about 450 g Egg Noodles (use rice noodles)
• about 225 g Shrimp, peeled and deveined
• 3 cloves Garlic, minced
• 3 Shallots, minced
• 1 cup Cabbage, shredded
• 1/2 cup Carrots, julienned
• 2 Green Onions, chopped
• 3 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Soy Sauce
• 1 tbsp Oyster Sauce (omit)
• 1 tsp Sesame Oil
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 450 g of rice noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles immediately in a colander and rinse them under cold water to prevent sticking, then set them aside.
2. 2Heat the 2 tbsp of vegetable oil in a large wok or a 30.48 cm skillet over medium-high heat (162.8-190.6°C / 160-190°C) until it shimmers slightly.
3. 3Add the 3 cloves of minced garlic and 3 minced shallots to the hot oil. Stir-fry for 1 minute, until they become fragrant and lightly golden.
4. 4Add the about 225 g of peeled and deveined shrimp to the wok or skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn opaque pink and reach an internal temperature of 63°C.
5. 5Add the 1 cup of shredded cabbage and 1/2 cup of julienned carrots to the wok or skillet. Stir-fry for 2 minutes, until the vegetables are slightly softened but still have a slight crispness.
6. 6Add the cooked about 450 g of rice noodles, 3 tbsp of sweet soy sauce, and 1 tbsp of soy sauce to the wok or skillet. Toss and stir-fry vigorously for 3 minutes, ensuring all ingredients are well combined and the noodles are heated through.
7. 7Remove the wok or skillet from the heat. Stir in the 1 tsp of sesame oil and 2 chopped green onions until just combined. Serve the Mie Goreng immediately.

Substitutions

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