Mie Goreng with Shrimp & Egg Ribbons

Photo: Gunawan Kartapranata · CC BY-SA 3.0 · source

Indonesian street-cart fried noodles: springy egg noodles wok-tossed with shrimp, cabbage, bok choy and sprouts in a sticky sweet-salty kecap manis and chili sauce, topped with thin omelet ribbons.

Ingredients

• 12 oz egg noodles
• 1 lb shrimp, peeled
• 2 eggs
• 6 oz cabbage, shredded
• ½ lb baby bok choy, sliced
• 6 oz bean sprouts
• 4 green onions, in 2-inch pieces
• 4 garlic cloves, minced
• 4 tbsp kecap manis
• 3 tbsp soy sauce
• 1 tbsp sambal oelek
• 1 lime, in wedges

From your pantry: 3 tbsp oil, 2 tbsp ketchup, 1 tsp sesame oil, ½ tsp white pepper.

Instructions

1. Cook the noodles in boiling water 1 minute less than the package says, rinse under cold water and drain well. Stir the kecap manis, soy sauce, ketchup, sambal, sesame oil and white pepper together.
2. Beat the eggs. Heat 1 tsp oil in a large nonstick skillet over medium-low, pour in the eggs and swirl into a thin omelet. Cook until set, about 1 minute, then roll up and slice into ribbons.
3. Heat the remaining oil in a wok over high. Stir-fry the garlic for 20 seconds, then the shrimp until just pink, about 2 minutes.
4. Add the cabbage and bok choy and toss 1 minute, then add the noodles and sauce and toss over high heat until glossy and lightly charred in spots, 2 to 3 minutes.
5. Toss in the sprouts and green onions for 30 seconds, top with the egg ribbons and serve with lime.

Tip: Choy sum is the traditional green; bok choy is a fine stand-in. Instant ramen blocks (seasoning discarded) are what many Indonesian home cooks reach for.

Nutrition per serving

Good for

Adapted from Marion's Kitchen.

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