Mie Goreng Udang, Indonesian Shrimp Noodles (41g Protein)

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Mie goreng is the Indonesian street-food version of fried noodles: springy egg noodles, sweet kecap manis, plenty of garlic and shallot, and a fried egg on top. This shrimp version gives you about 41 grams of protein per serving, from the shrimp and eggs, with the noodles kept to a sensible amount.

It takes about 25 minutes and a single wok. Most mie goreng recipes are mainly noodles with a few token proteins. Here the ratio is flipped, so it eats like a proper high-protein dinner while still tasting like the real thing.

Why this works

Shrimp is one of the leanest protein sources you can cook in minutes, with roughly 20 grams of protein per 100 grams raw. Searing it briefly and finishing it in the noodles keeps it juicy instead of rubbery. Salting it first seasons it and helps it hold moisture.

The other technique is the wok heat. Noodles need to hit a very hot surface and be tossed constantly so the sauce caramelizes on the edges rather than pooling. If your pan is small, cook the dish in two batches. A crowded pan steams the noodles and turns them soft and gluey.

Ingredient notes

Kecap manis: This thick, sweet Indonesian soy sauce is what makes the dish taste like mie goreng. Most Asian grocery stores and many US supermarkets carry it. If you cannot find it, use 1 tbsp soy sauce plus 2 tsp brown sugar and a small drizzle of molasses if you have it.

Noodles: Dried egg noodles hold up best. Fresh yellow noodles work too and need only 30 seconds in hot water. Avoid instant ramen blocks here unless you discard the seasoning packet and watch the salt.

Shrimp: Buy raw, peeled shrimp, frozen is fine. Thaw them in cold water for 10 minutes and pat them very dry, wet shrimp will steam instead of sear.

Mie Goreng Udang (Indonesian Shrimp Fried Noodles)

Indonesian fried egg noodles with shrimp, egg and choy sum in a sweet, savory kecap manis sauce. About 41 grams of protein per serving, ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 585

Ingredients Method

Ingredients

  

• 250 g peeled raw shrimp about 9 oz, tails off, patted dry
• 1/2 tsp salt for the shrimp
• 120 g dried egg noodles about 4 oz, thin or medium
• 2 tbsp neutral oil divided
• 2 large eggs
• 3 shallots thinly sliced
• 3 cloves garlic minced
• 2 red chilies sliced, or 1 tsp sambal oelek
• 150 g choy sum or bok choy cut in 5 cm lengths
• 1 tomato small, cut in wedges
• 2 tbsp kecap manis or 1 tbsp soy sauce + 2 tsp brown sugar
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp white pepper
• 1 lime cut in wedges, to serve
• 2 tbsp fried shallots store-bought is fine, to finish

Method

 

1. Toss the shrimp with the salt and set aside. Mix the kecap manis, soy sauce, oyster sauce and white pepper in a small bowl.
2. Cook the noodles in boiling water for 1 minute less than the package says. Drain, rinse briefly under cold water, and toss with 1 tsp of the oil so they do not clump.
3. Heat a wok or large skillet over high heat. Add 1 tbsp oil and fry two eggs sunny side up until the edges are crisp and the yolks still soft, about 2 minutes. Slide them onto a plate.
4. Add the remaining 1 tbsp oil to the pan. Fry the shallots, garlic and chilies for 30 seconds until fragrant. Add the shrimp in one layer and cook 1 minute per side, until pink. Do not cook them fully, they finish in the sauce.
5. Add the choy sum stems and tomato and stir fry for 1 minute. Add the noodles and the sauce mix and toss constantly for 1 to 2 minutes, until the noodles are glossy and slightly caramelized in spots. Add the choy sum leaves for the last 20 seconds.
6. Divide between two bowls, top each with a fried egg and fried shallots, and serve with lime wedges.

Tips and storage

Mie goreng is best eaten right away, but it keeps. Store leftovers without the egg in an airtight container for up to 2 days and reheat in a hot skillet with a splash of water. Shrimp reheated for too long goes tough, so for meal prep, cook the noodles and sauce ahead and add freshly seared shrimp on the day.

The nutrition figures do not include the extra lime or fried shallots. If you want more protein, add a third egg or swap in 300 g of shrimp. For other Indonesian and Southeast Asian favorites, try our Soto Ayam, the Goong Ob Woon Sen for another shrimp noodle dish, or Singapore Chilli Prawns when you want something spicier.