Indonesian Mee Goreng Noodles

Indonesian Mee Goreng Noodles

Indonesian Mee Goreng Noodles INGREDIENT Indonesian Mee Goreng Noodles European Print This
Serves: 4
Nutrition facts: – calories – fat


3 tbsp vegetable oil

2 eggs

3 tbsp kecap manis (or dark sweet soy sauce)

3 tbsp light soy sauce

2 tbsp ketchup

1 tsp shrimp paste

1 tsp chilli powder

1 tablespoon sesame oil

3 garlic cloves, chopped

200g (7 oz) sliced pork (scotch fillet or fillet is great)

200g (7 oz) peeled and deveined prawns

1/4 cup sliced white cabbage

400g fresh Chinese egg noodles

1/2 cup bean shoots

1/4 cup sliced spring onions (scallions)

sliced red chilli to serve

lime wedges to serve


Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases. Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.

In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.

Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until cooked. Then add the cabbage, noodles, bean shoots and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls

Top with chilli and serve with a lime wedge.

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