Indonesian-Style Shrimp Stir-Fried Noodles
with Fried Eggs and Crispy Shallots
This plate of stir-fried noodles is inspired by popular Indonesian dish 'mie goreng.' A sweet-and-savoury sauce coats fresh chow mein noodles, shrimp and vibrant veggies. Finishing touches of crispy shallots and a fried egg ensure every bite is oh-so-satisfying!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
2 unit
Egg
(Contains Egg)
200 g
Chow Mein Noodles
(Contains Wheat)
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
170 g
Coleslaw Cabbage Mix
2 unit
Green Onion
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onions.
Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Rinse, drain, then pat shrimp dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and coleslaw cabbage mix. Cook, stirring occasionally, until starting to soften, 3-4 min. Add bok choy and sauce from the small bowl. Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min. Remove the pan from heat.
Meanwhile, heat a medium non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
Add noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add 1/2 tbsp oil (dbl for 4 ppl), then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Add veggies and sauce to the pot with noodles, then toss to coat.
Divide stir-fried noodles and shrimp between bowls. Top with fried eggs. Sprinkle green onions and crispy shallots over top.
