Indonesian-Style Stir-Fried Noodles
with Fried Eggs, Shrimp and Crispy Shallots
These stir-fried noodles are inspired by the popular Indonesian dish "mie goreng." A sweet, savoury sauce coats fresh chow mein noodles and vibrant veggies. Juicy shrimp, crispy shallots and a fried egg make every bite super satisfying!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Egg
(Contains Egg)
200 g
Chow Mein Noodles
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
170 g
Coleslaw Cabbage Mix
2 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Sesame Oil
(Contains Sesame)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 (1 tsp) sugar in a small bowl.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 from heat.
- Meanwhile, heat a medium non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook 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: Yolks will still be runny.)
- Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain, then rinse noodles under warm water.
- Return to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, 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 combine.
- Divide stir-fried noodles between bowls. Top with fried eggs and shrimp.
- Sprinkle green onions and crispy shallots over top.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to cook veggies in step 3.
Top final plates with shrimp.