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Indonesian shrimp mie goreng with fried egg and choy sum in a blue and white bowl on dark slate

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
Cook Time 15 minutes
Total Time 25 minutes
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.