Mie Goreng (Fried Noodles)

Ingredients

• 1 lb Egg noodles
• 1/2 cup Chicken, sliced
• 1/2 cup Shrimp, peeled and deveined
• 1/2 cup Carrot, julienned
• 1 cup Cabbage, shredded
• 2 cloves Garlic, minced
• 2 pieces Shallots, minced
• 2 large Egg
• 2 tbsp Soy-free oyster sauce
• 1 tbsp Fish sauce
• 1 tbsp Palm sugar
• 2 tbsp Vegetable oil
• 1/4 tsp White pepper

Instructions

1. 1Cook the 1 lb egg noodles in a large pot of boiling water until tender, about 8-10 minutes. Drain the noodles well and set them aside.
2. 2Heat 1 tablespoon of the vegetable oil in a large wok or skillet over medium-high heat, approximately 375°F (190°C).
3. 3Crack the 2 large eggs into a small bowl, whisk them lightly, and pour into the hot wok. Scramble the eggs until just cooked through, about 1-2 minutes. Remove the scrambled eggs from the wok and set them aside.
4. 4Add the remaining 1 tablespoon of vegetable oil to the same wok over medium-high heat, approximately 375°F (190°C). Add the 2 cloves of minced garlic and 2 pieces of minced shallots and sauté until they are fragrant, about 30-60 seconds.
5. 5Add the 1/2 cup of sliced chicken and 1/2 cup of shrimp to the wok. Cook, stirring occasionally, until the chicken is no longer pink and the shrimp turns opaque and pink, about 3-5 minutes. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Add the 1/2 cup of julienned carrot and 1 cup of shredded cabbage to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still have a slight crispness.
7. 7Add the cooked 1 lb egg noodles, 2 tablespoons of soy-free oyster sauce, 1 tablespoon of fish sauce, 1 tablespoon of palm sugar, and 1/4 teaspoon of white pepper to the wok. Stir-fry everything together for 2-3 minutes until the noodles and vegetables are well coated with the sauce and heated through.
8. 8Gently fold in the cooked scrambled eggs. Serve the Mie Goreng hot.

Substitutions

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