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Indonesian-Style Shrimp Stir-Fried Noodles

Indonesian-Style Shrimp Stir-Fried Noodles

with Fried Eggs and Crispy Shallots

Custom recipe
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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!

Tags:Spicy
Allergens:Shrimp/CrevettesEggGlutenSulphitesSoySesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsShrimp/Crevettes)

2 unit

Egg

(ContainsEgg)

200 g

Chow Mein Noodles

(ContainsGluten)

160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

170 g

Coleslaw Cabbage Mix

2 unit

Green Onion

28 g

Crispy Shallots

(ContainsGluten, Sulphites)

4 tbsp

Vegetarian Oyster Sauce

(ContainsSoy)

2 tbsp

Soy Sauce

(ContainsGluten, Sulphites, Soy)

2 tbsp

Sweet Chili Sauce

1 tbsp

Sesame Oil

(ContainsSesame)

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories839 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate100 g
Sugar28 g
Dietary Fiber6 g
Protein40 g
Cholesterol377 mg
Sodium3505 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Medium Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.)

5

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.

6

Divide stir-fried noodles and shrimp between bowls. Top with fried eggs. Sprinkle green onions and crispy shallots over top.