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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Indonesian Mee Goreng Noodles

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Forget packet noodles: this take on the Indonesian street food classic will rock your world. Ready in a flash, these spicy noodles are satisfying and packed with bite. And do trust me on the shrimp paste: it really is the ultimate umami bomb!

WATCH THIS RECIPE

INDONESIAN MEE GORENG NOODLES

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

2 eggs

2 tbsp vegetable oil

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 (14 oz) 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

Steps

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 of oil 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, spring onions (Scallions) 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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